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 - Thermomix Method

A healthier Thermomix 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 cup zucchini
  • 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
  • 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. 
  • 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. 

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.