Zucchini Bread with Chocolate Chips

Zucchini bread with chocolate chips, made from scratch. This ultra-moist loaf is healthy, so easy to make and loaded with delicious chocolate chips!

A total crowd-pleaser, it requires only 10 minutes of prep-time and is perfect for afternoon snacking or packing into lunchboxes.

If you’re looking for a way to use up those end-of-season zucchinis, then look no further than this zucchini chocolate chip loaf! I have a few different zucchini recipes such as this healthy zucchini slice and apple carrot zucchini bread, but this loaf is the perfect recipe to make when you’re in need of a healthy chocolate fix.

I’m just going to put it out there. This is the BEST zucchini chocolate chip bread, EVER! It is rich and incredibly moist from the grated zucchini, Greek yoghurt and coconut oil. And it has a gorgeously soft and fluffy texture, with just the right amount of sweetness.

Zucchini bread is similar to the ever popular cafe style banana bread, and choc chip banana bread, but uses grated zucchini in the batter which makes it super moist and light. It also has the benefit of adding some “hidden” veggies into your snack! You are going to fall in love with your new favourite zucchini bread recipe!

Why You're Going To Love This Recipe

• Easy to make – a handful of simple pantry ingredients and 10 minutes of prep time is all you need for this zucchini bread with chocolate chips.
• Soft and moist – with the perfect amount of sweetness from the honey and chocolate chips.
• Freezer-friendly – it’s great for making ahead and storing for easy snacks, or lunchbox treats.
• A great way to use up excess zucchinis - which are totally abundant when in season.
• Healthy ingredients – a healthy recipe made with Greek yoghurt, honey and coconut oil.
• Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.

What You Need

With honey and greek yoghurt, this loaf is simply delicious - and healthy!

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Zucchini – the star ingredient! It adds texture and so much moisture to the bread. But being mild flavoured, you won’t taste them in the final result! Zucchinis vary in size, but 1-2 medium zucchinis is plenty. You need 150 grams (1 cup) of grated zucchini. There’s no need to drain or peel the zucchini, and leave the skin on.
• Greek yoghurt – adds even more moisture and flavour to the loaf. Choose a regular, full-fat Greek yoghurt that is not flavoured or sweetened.
• Coconut oil – rather than butter or other oils, coconut oil is used for texture and moisture. Or you can swap coconut oil for any other mild, neutral tasting oil.
• Vanilla extract - or vanilla essence.
• Egg – to bind the mixture and add, you guessed it, more moisture! One large egg is needed, at room temperature.
• Honey – rather than refined sugars, this bread is naturally sweetened with honey. Alternatively, maple syrup or brown rice syrup (or your preferred natural liquid sweetener of choice) can be used.
• Plain flour – plain (all-purpose) flour is the structure of the bread. Use regular white or swap for wholemeal, if preferred.
• Bi-carbonate of soda - also known as baking soda. When used in baking, baking soda acts as a chemical leavener, producing carbon dioxide in reaction to an acid (like yoghurt), which produces bubbles that help the loaf rise.
• Baking powder – also gives the bread lift and rise. It's important to check the expiry on your baking powder and make sure that it is in-date otherwise it won't be as effective.
• Chocolate chips – chocolate just makes everything better! Add your favourite brand of good quality baking chips such as Cadbury or Nestle. Dark, milk or white chocolate chips will work.

Equipment Required

There is no fancy equipment needed here. Just a couple of mixing bowls, a spoon (or whisk) and a 23cm x 13cm (or similar) loaf tin for baking.

The batter can also be made in a Thermomix.

Step By Step Instructions

Just 10 minutes from scratch to have this scrumptious, moist loaf in the oven.

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Make The Batter

Place the Greek yoghurt, coconut oil, vanilla extract, egg, honey and grated zucchini into a large bowl.

Whisk together well and then set aside. 

Step 2 - Sift The Dry Ingredients

In a separate bowl, sift together the flour, bi-carb soda, baking powder and salt. 

Step 3 - Add The Chocolate Chips

Fold the flour mixture and the chocolate chips gently through the zucchini mixture. 

Mix to combine.

Step 4 - Bake

Pour the batter into the prepared loaf tin and bake until golden on top and completely cooked through.

When baked, leave loaf in the pan for 10 minutes before placing on a cooling rack to cool completely.

Expert Tips

• All ovens are different - so cooking times will vary slightly from oven to oven. I recommend checking the loaf at 30 minutes and then keeping an eye on it from there. It is ready when a skewer inserted into the middle comes out clean, with minimal crumbs.
• Don’t overmix the batter - overmixing will make the loaf dense and flat, rather than light and fluffy. Mix the batter until just combined.
• Cool the loaf in the pan for 10 minutes - and loosen the sides with a blunt knife before carefully turning the bread out of the tin on to a rack to finish cooling.
• Variation - add a handful of your favourite nuts to the batter before baking. Walnuts or pecans are particularly good!
• Spice it up - try adding 1 teaspoon of ground cinnamon and a little nutmeg for a warm and subtle spice.

FAQ's

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