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!
I like to top my zucchini loafs with a few slices of zucchini.
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
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
- Mix the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- Mix brown sugar, bananas, eggs, vanilla extract, yogurt, zucchini and chocolate chips in another large bowl.
- Mix the dry ingredients into the wet ingredients.
- Pour the mixture into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
Blueberry Zucchini Bread
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Strawberry Greek Yogurt Banana Bread
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Chocolate Zucchini Bread
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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
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Zucchini Brownies
I love that you used summer squash in this too! No ever bake with summer squash! Love this and all the chocolate chips!
This is definitely a must try, Kevin. We love all different kinds of banana recipes. This one with zucchini is a keeper.
I have a bunch of zucchini and overripe bananas in my fridge….it must be fate! Love everything about this bread!
Yep! Making this one this weekend 🙂 Thanks for the inspiration!
Wow Kevin, what a great combo of flavors! Now I can eat my zucchini with chocolate. 🙂
Any suggestions of what to substitute for the bananas? Apple sauce perhaps?
Louise: Applesauce should work.
Hi Kevin was wondering if I could use all purpose flour for the whole wheat four too ? Or do
I have to use both flours ? Thank you have all minus the whole wheat flour
You can replace the whole whole wheat flour with all-purpose flour!
This looks incredible, Kevin! Love how amazing the texture looks… and all those chocolate chips!!!
Oink! I know I have said that vegetables are what food eats but I just had a foodgasm!
This sounds delicious! Love this recipe Kevin!
It looks great. Thank you for sharing
This is the absolute perfect way to use up my lingering zucchini!
I love how this is fairly healthy…but also has chocolate in it! Best of both worlds.
It looks very good and tasty, hopefully I can try it at home
Just made this, it looks and tastes amazing! thanks for a top notch recipe,I'll be sure to follow your site! 😀
Becky: I'm glad you like it! I love using zucchini in breads like this!
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?
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.
made it twice. even added more flour and less yogurt. baked 1.5 h second time, still wet in the middle. Really upsetting:(
I will try this recipe. Thank you for giving inspiration.
great recipe. may i will try to make it for my child…thanks for sharing.
I would love to do this for a christmas gift this year. Do you think Modge Podge would work or do it need to be wallpaper
The zucchini is measured before or after squeezing dry?
AustinCFoster: after squeezing. Enjoy!
That’s a long list of ingredients in that recipe title. I was almost expecting to see “the kitchen sink” at the end of it. Still, it looks tasty.