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.
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 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.
Video
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.