Chocolate Chip Zucchini Bread - Conventional Method
A healthier Chocolate Chip Zucchini Bread recipe made with greek yoghurt, honey and coconut oil. Freezer-friendly and perfect for school lunch boxes!
Breads and Scrolls
melted coconut oil
honey or rice malt syrup
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.
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.