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.
- 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)
- 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.
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I love that you used summer squash in this too! No ever bake with summer squash! Love this and all the chocolate chips!
Angie Schneider says
This is definitely a must try, Kevin. We love all different kinds of banana recipes. This one with zucchini is a keeper.
Kelli @ The Corner Kitchen says
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!
[email protected] says
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.
ashley - Baker by Nature says
This looks incredible, Kevin! Love how amazing the texture looks… and all those chocolate chips!!!
Fat Bastardo says
Oink! I know I have said that vegetables are what food eats but I just had a foodgasm!
Katrina @ Warm Vanilla Sugar says
This sounds delicious! Love this recipe Kevin!
voucher restaurant says
It looks great. Thank you for sharing
Chung-Ah | Damn Delicious says
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.
Makanan yogurt says
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:(
danau toba says
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.
The zucchini is measured before or after squeezing dry?
AustinCFoster: after squeezing. Enjoy!