I love chocolate. I love zucchini. But chocolate AND zucchini sounds like a weird disastrous combo like marshmallows with celery or white chocolate with tomatoes. At least that’s what I thought years ago before I had my first slice of zucchini bread.
Zucchini bread is amazingly moist and lightly sweet, plus, it’s getting you to eat your veggies right?!
For my first attempt at zucchini bread, I followed Chelsea’s Messy Apron blog’s Healthy Greek Yogurt Zucchini Bread. There are many ways to “healthify” your zucchini bread and this recipe does it in every way – from using coconut oil (instead of butter or vegetable oil), dark chocolate chips (instead of milk chocolate), and sneaking in some oats (instead of all white flour).
You will need:
- 1 bread loaf pan, greased and floured or lined with parchment paper
- blender (if you do not have oat flour)
- 1/2 cup low fat greek vanilla yogurt (you can use plain to reduce sugar)
- 1 1/2 teaspoon vanilla extract
- 1 egg
- 1/3 cup of melted coconut oil
- 2 tablespoons of honey
- 3 tablespoons of mashed banana
- 1/2 cup light brown sugar, lightly packed (I think I even used less to cut down sugar)
- 1/2 cup oat flour, measured after blending
- 1 cup white or whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini
- 1/2 cup dark chocolate chips or nuts (optional)
First some of your ingredients require some extra prep work: zucchini needs grating, banana needs mashing, and oats need blending. But the results are well worth the effort.
As you start grating the zucchini, wrap handfuls in a paper towel and squeeze out all the water. You don’t want soggy zucchini bread. Do this until you have about 1 cup of grated zucchini. Pre-heat your oven to 325°F.
If you don’t have oat flour at home, that’s ok! I always have some old-fashion oats at home (mostly for baking purposes, secondly for breakfast!) and I just pulse it in my food processor for a few seconds and I’ll have finely ground oat flour that will give the bread some subtle chewiness. In a large bowl mix all your wet ingredients: yogurt, vanilla extract, egg, melted coconut oil, and honey. Add in mashed banana and light brown sugar.
In a small bowl mix all dry ingredients: oat flour, white flour, baking soda, salt, and cinnamon. Mix well.
(I know I accidentally switched around the bowl sizes, I always do this!) Add the dry flour mixture into the wet mixture and stir until just enough to blend everything together. Don’t keep mixing unless you like very dense bread. Lastly, gently stir in the zucchini and optional nuts/chocolate chips. Pour into your greased or lined bread loaf pan. Set your timer for 40-50 minutes. It’s a big time range but you just have to see if the bread looks “done”- when the sides pull alway from the pan and the top gets a golden brown color. I took mine out at about 46 minutes. I was suppose to wait 10-15 minutes for the bread to cool, but I think I waited 5 and couldn’t help but taste test the softest, perfectly sweetened, and most delicious zucchini bread!