• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Chocolate Chip Zucchini Greek Yogurt Banana Bread

[heart_this] · Sep 5, 2013 · 23 Comments

Chocolate Chip Zucchini Greek Yogurt Banana Bread

A healthier light, moist and tender zucchini banana bread with whole wheat flour and Greek yogurt along with a generous helping of chocolate chips.

Zucchini is still everywhere and one really nice way to enjoy some is in a zucchini bread . Although my favourite zucchini bread is a blueberry zucchini bread , every once in a while I like to indulge and go for a dark chocolate chip zucchini bread. Even though I was going with the chocolate chips, I wanted the rest of the zucchini bread to be as healthy as possible so I tweaked my recipe a little, cutting back on the fats and sugars while adding whole wheat flour and using 0% Greek yogurt along with bananas and the zucchini to keep the bread nice and light, moist and tender. One of the best things about a quick bread like this is that it literally only needs about 5-10 minutes of effort and then you just have to patiently wait for it to bake. I like to make a loaf of bread on the weekend and then have a slice for breakfasts during the week and this bread definitely lasts all week and with a few seconds in the microwave it is just as light moist and fluffy as the first day! What a great way to enjoy some zucchini!

Chocolate Chip Zucchini Greek Yogurt Banana Bread
I like to top my zucchini loafs with a few slices of zucchini.

Chocolate Chip Zucchini Greek Yogurt Banana Bread
Just look at all f those wonderful flecks of colour in there! I used a combination of green zucchini and yellow summer squash to get both colours into the loaf.

Chocolate Chip Zucchini Greek Yogurt Banana Bread
Chocolate Chip Zucchini Greek Yogurt Banana Bread

Chocolate Chip Zucchini Greek Yogurt Banana Bread

Chocolate Chip Zucchini Greek Yogurt Banana Bread

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 8

A healthier light, moist and tender zucchini banana bread with whole wheat flour and Greek yogurt along with a generous helping of chocolate chips.

ingredients
  • 1 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 3 large over-ripe bananas, mashed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1 cup zucchini, grated, squeezed and drained
  • 1/2 cup dark chocolate chips (optional, or 1 cup blueberries)
directions
  1. Mix the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  2. Mix brown sugar, bananas, eggs, vanilla extract, yogurt, zucchini and chocolate chips in another large bowl.
  3. Mix the dry ingredients into the wet ingredients.
  4. Pour the mixture into a greased 9×5 inch loaf pan.
  5. Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
Similar Recipes:
Blueberry Zucchini Bread
Pumpkin Greek Yogurt Banana Bread
Strawberry Greek Yogurt Banana Bread
Zucchini Bread
Chocolate Zucchini Bread
Zucchini Bread with Roasted Red Peppers and Feta
Flourless Chocolate Peanut Butter and Banana Muffins
Sesame Chia Banana Bread with Honey and Tahini
Lemon Zucchini Bread
Caramel Apple Bread
Gingerbread Loaf with Lemon Icing
Chocolate Chip Pumpkin Spice Latte Bread
Lemon Loaf
Blueberry Lemon Loaf
Zucchini Cheese Bread
Zucchini Brownies

Bread, Food, Quick Bread, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Tieghan says

    September 5, 2013 at 12:32 pm

    I love that you used summer squash in this too! No ever bake with summer squash! Love this and all the chocolate chips!

    Reply
  2. Angie Schneider says

    September 5, 2013 at 1:56 pm

    This is definitely a must try, Kevin. We love all different kinds of banana recipes. This one with zucchini is a keeper.

    Reply
  3. Kelli @ The Corner Kitchen says

    September 5, 2013 at 3:36 pm

    I have a bunch of zucchini and overripe bananas in my fridge….it must be fate! Love everything about this bread!

    Reply
  4. Danielle says

    September 5, 2013 at 5:28 pm

    Yep! Making this one this weekend 🙂 Thanks for the inspiration!

    Reply
  5. [email protected] says

    September 5, 2013 at 6:03 pm

    Wow Kevin, what a great combo of flavors! Now I can eat my zucchini with chocolate. 🙂

    Reply
  6. Louise says

    September 5, 2013 at 6:35 pm

    Any suggestions of what to substitute for the bananas? Apple sauce perhaps?

    Reply
  7. kevin says

    September 5, 2013 at 6:43 pm

    Louise: Applesauce should work.

    Reply
  8. ashley - Baker by Nature says

    September 5, 2013 at 8:31 pm

    This looks incredible, Kevin! Love how amazing the texture looks… and all those chocolate chips!!!

    Reply
  9. Fat Bastardo says

    September 5, 2013 at 10:51 pm

    Oink! I know I have said that vegetables are what food eats but I just had a foodgasm!

    Reply
  10. Katrina @ Warm Vanilla Sugar says

    September 6, 2013 at 1:33 am

    This sounds delicious! Love this recipe Kevin!

    Reply
  11. voucher restaurant says

    September 6, 2013 at 4:54 am

    It looks great. Thank you for sharing

    Reply
  12. Chung-Ah | Damn Delicious says

    September 6, 2013 at 6:00 am

    This is the absolute perfect way to use up my lingering zucchini!

    Reply
  13. Joanne says

    September 6, 2013 at 10:28 am

    I love how this is fairly healthy…but also has chocolate in it! Best of both worlds.

    Reply
  14. Makanan yogurt says

    September 8, 2013 at 6:47 pm

    It looks very good and tasty, hopefully I can try it at home

    Reply
  15. Becky says

    June 25, 2014 at 7:34 am

    Just made this, it looks and tastes amazing! thanks for a top notch recipe,I'll be sure to follow your site! 😀

    Reply
  16. kevin says

    June 25, 2014 at 9:51 am

    Becky: I'm glad you like it! I love using zucchini in breads like this!

    Reply
  17. Dinga says

    August 19, 2014 at 11:06 pm

    What did I do wrong?! I cooked it for an extra 20 minutes and my loaf looks divine but it is still doughy in the middle. I am high altitude – should I have added more flour and adjusted the temp?

    Reply
  18. kevin says

    August 26, 2014 at 4:03 pm

    Dinga: I am not too familiar with high altitude baking but from what I understand, you either need to increase the baking time or increase the temperature. It is possible that the extra 20 minutes that you gave it was not enough and it needed a bit more time.

    Reply
  19. Iratchka says

    March 7, 2015 at 5:08 pm

    made it twice. even added more flour and less yogurt. baked 1.5 h second time, still wet in the middle. Really upsetting:(

    Reply
  20. danau toba says

    July 11, 2015 at 10:40 pm

    I will try this recipe. Thank you for giving inspiration.

    Reply
  21. daftarinformasi says

    September 14, 2017 at 6:36 pm

    great recipe. may i will try to make it for my child…thanks for sharing.

    Reply
  22. AustinCFoster says

    April 26, 2018 at 10:12 pm

    The zucchini is measured before or after squeezing dry?

    Reply
  23. kevin says

    April 27, 2018 at 2:55 pm

    AustinCFoster: after squeezing. Enjoy!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.