Moist 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.
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Servings: 16 slices
Calories: 176kcal
Cost: $5
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 140 g (½ cup) greek yoghurt room temperature
- 80 g (⅓ cup) coconut oil melted
- 1 tsp vanilla extract
- 1 egg
- 170 g (½ cup) honey or rice malt syrup
- 150 g (1 cup) zucchini grated
- 190 g (1 ½ cups) plain flour
- ½ tsp bi-carbonate soda
- ½ tsp baking powder
- ½ tsp salt
- 130 g (¾ cup) chocolate chips
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm x13cm (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 separate 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 minutes). 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 for 5 seconds on Speed 3. 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 for 5 seconds on Speed 4 ( or until just combined).
- Fold the chocolate chips gently through the mixture with a spatula.
- Bake for 40 minutes (check after 30 minutes). The bread is ready when a skewer inserted into the middle comes out clean.
- Allow to cool before slicing.
Video
Notes
RECIPE NOTES & TIPS:
- Don’t overmix the batter - overmixing can make the bread dense and flat, rather than light and fluffy. Mix the batter until ingredients are just combined.
- 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.
- Cool the loaf - in the pan for 10 minutes and loosen the sides with a blunt butter knife before carefully turning the bread out of the tin on to a rack to finish cooling.
- Variations - 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.
- Storage - this Chocolate Chip Zucchini Bread can be stored at room temperature for 4-5 days in an airtight container.
- Freezing - zucchini bread can be frozen for up to 3 months. Allow the bread to cool completely before slicing and wrapping the pieces in baking paper. Place the slices into an airtight container or freezer bag and freeze. It can also be frozen whole, but freezing slices allows you to take one slice at a time, when needed. Thaw at room temperature or in the microwave and enjoy!
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