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!
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.
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.
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.