Chocolate Chip Zucchini Bread
Made all in one bowl with simple and wholesome ingredients, Chocolate Chip Zucchini Bread is moist, fluffy, fudge-like and perfectly sweet!
Servings: 12 slices (1 loaf)
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup butter unsalted, room temperature
- 1/2 cup vanilla greek yogurt
- 2 eggs
- 1 tsp vanilla
- 1½ cups zucchini shredded, water removed
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup coca powder unsweetened
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup mini chocolate chips semi sweet, or to taste
Instructions
- Begin by preheating your oven to 350 °F.Grease a bundt cake pan.Sammy's tip: gently dust a little flour overtop the cooking spray in the bundt pan to ensure the cake doesn't stick.
- Prepare the zucchini by using a box grater to shred. (About 1 large or 1½ smaller zucchini).
- Once you've shredded the zucchini, using both hands begin squeezing out the excess water from the zucchini. Set the zucchini aside until ready to use.
- To a large bowl, or stand mixer bowl, begin by creaming together the butter and sugar on medium speed.
- Once smooth and combined, add the eggs, one at a time until combined.
- Add the olive oil and vanilla, and gently mix to combine.
- Once combined, add the vanilla greek yogurt and mix until incorporated.
- Mixing on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
- Using a spatula, fold in the shredded zucchini and chocolate chips.
- Add the mixture to your prepared baking dish, and bake for 30-40 minutes, or until a toothpick comes out clean.
- Top each piece with a spread of butter and enjoy!
Nutrition
Calories: 249kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 253mg | Potassium: 127mg | Fiber: 2g | Sugar: 19g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
