A healthier Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!

Chocolate Chip Zucchini Bread

A healthier Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!
5 from 3 votes
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Course: Breads and Scrolls
Cuisine: Healthy Recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 slices
Calories: 176

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 1/2 cup (140g) greek yoghurt room temperature
  • 1/3 cup (80g) coconut oil melted
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup (170g) honey or rice malt syrup
  • 1 cup zucchini grated
  • 190 g plain flour
  • 1/2 tsp bi-carbonate soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (130g) chocolate chips

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm X 13cm (approx) loaf tin and set aside. 
  • Place the greek yoghurt, coconut oil, vanilla extract, egg, honey and grated zucchini into a large bowl. Whisk together well and then set aside. 
  • In a seperate bowl, sift together the flour, bi-carb soda, baking powder and salt. 
  • Fold the flour mixture and the chocolate chips gently through the zucchini mixture. 
  • Bake for 40 minutes (check after 30). The bread is ready when a skewer inserted into the middle comes out clean. 
  • Allow to cool before slicing. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm X 13cm (approx) loaf tin and set aside. 
  • Chop the zucchini into thirds and place into the Thermomix bowl. Grate by pressing Turbo 5-10 times (or until finely grated). 
  • Add the greek yoghurt, coconut oil, vanilla extract, egg, and honey and mix on Speed 3,  5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
  • Add the flour, bi-carb soda, baking powder and salt and mix on Speed 4, 5 seconds ( or until just combined). 
  • Fold the chocolate chips gently through the mixture with a spatula. 
  • Bake for 40 minutes (check after 30). The bread is ready when a skewer inserted into the middle comes out clean. 
  • Allow to cool before slicing. 

Video

Notes

This Chocolate Chip Zucchini Bread can be stored at room temperature for 4-5 days in an airtight container.
It is also freezer-friendly.
The zucchini keeps this loaf beautifully moist.

Nutrition

Calories: 176kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 128mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 1.5mg | Calcium: 33mg | Iron: 0.8mg