Made with yogurt this healthy chocolate chip zucchini bread is easy to make and great for freezing. A perfect way to use up your zucchini, it is always a favorite of kids and adults alike.
Zucchini season is in full force which means I am always looking for healthy new ways to enjoy the low-calorie veggie that is cheap and growing like crazy.
While I typically use zucchini in savory recipes like my Asian scallion pancakes or zucchini noodles with sausage, I love baking quick bread that I can stash in the boys’ lunchboxes or enjoy for a grab and go breakfast. Similar to my banana bread and blueberry yogurt bread, my boys love quick breads so I love making them more nutritious. This with a side of iced coffee in the morning? Perfection.
If you don’t already have whole wheat pastry flour in your pantry, I encourage you to pick up a bag.
Frequently asked questions:
Where can I buy whole wheat pastry flour?
What is the difference between whole wheat and pastry flour?
The end result? A lighter, more fluffy end product. In addition to quick bread, it works perfectly for fluffy whole wheat pancakes, cupcakes, muffins, and cookies.
Your oven is waiting.
Ingredients
Instructions
- Pre-heat oven to 350 degrees and grease two 8 in bread pans with non-stick spray.
- Using an electric mixer or whisk, cream together sugar, yogurt, oil, eggs and vanilla.
- In a medium bowl, whisk together both flours, cocoa, cinnamon, salt, baking soda and baking powder.
- With mixer turned on low, gradually add dry mixture to wet until just combined.
- Stir in zucchini and chocolate chips. (Tip: If you lightly mix the chocolate chips in a dusting of while flour, they won’t sink to the bottom of the bread while baking.)
- Divide mixture evenly between both bread pans and bake for 45-50 minutes or until toothpick comes out clean.
Liz’s Notes
Nutrition
Want more delicious breakfast ideas?? Head over to my Pinterest board for recipes!
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