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 - 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!
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: 12 slices

Ingredients

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

Instructions

  • 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. 

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.