Carrie’s Experimental Kitchen

Chocolate Chip Zucchini Bread

This version of Chocolate Chip Zucchini Bread is lightened up a bit with Greek yogurt and applesauce, but it’s loaded with flavor.
 This version of Chocolate Chip Zucchini Bread is lightened up a bit with Greek yogurt and applesauce, but it's loaded with flavor.
Do you go shopping at those big box stores like BJ’s, Costco or Sams? Well if you do, you know that everything comes in bulk. During my last visit, I decided to buy a bag of zucchini. Yes, a bag, with about 10 zucchini in there. Don’t get me wrong, I love it but when you have that much of it at the same time, you get tired of eating it. So I did the next best thing and made some of this Chocolate Chip Zucchini Bread.
Chocolate Chip Zucchini Bread

I tried to make it a little healthier by using only half of the oil and substituting yogurt and applesauce to help moisten it, but then the kids came in and demanded that it HAD to have chocolate chips in it. They like to eat  a slice of this for breakfast because it’s quick and they can eat it on the go.

This version of Chocolate Chip Zucchini Bread is lightened up a bit with Greek yogurt and applesauce, but it's loaded with flavor. Click To Tweet

You can certainly leave out the chocolate altogether or opt for carob chips instead, whatever your preference. ~Enjoy!

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Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This version of Chocolate Chip Zucchini Bread is lightened up a bit with Greek yogurt and applesauce, but it's loaded with flavor.
Course: Breakfast, Dessert
Servings: 24
Author: Carrie's Experimental Kitchen
Ingredients
  • 4 Eggs
  • 1 c . Light Brown Sugar, packed
  • 1 tsp . Vanilla Extract
  • 6 oz . Plain Greek Yogurt
  • 6 oz . Natural Applesauce
  • 1/2 c . Canola Oil
  • 2 c . Zucchini, skins washed and grated
  • 3 1/2 c . All Purpose Flour
  • 1 1/2 tsp . Baking Soda
  • 1 1/2 tsp . Salt
  • 1 tsp . Baking Powder
  • 1/2 c . Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a bowl, cream together the eggs, sugar, vanilla, yogurt, applesauce and oil until well blended.
  3. In a separate bowl, mix together the flour, baking soda, salt and baking powder.
  4. Add the dry ingredients to the egg mixture, mix well then add in the zucchini and chocolate chips. Spray two separate loaf pans with cooking spray and distribute the batter into both of them. (It should only come up 1/2-3/4 up the side of the pan).
  5. Bake for 55-60 minutes or until a toothpick comes out clean. Let cool.

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 This version of Chocolate Chip Zucchini Bread is lightened up a bit with Greek yogurt and applesauce, but it's loaded with flavor.

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16 Comments

  1. Isabelle at home
    May 15, 2012 at 11:28 am - Reply

    LOL…that is why I try not to go to those stores! I am already a “food hoarder” so I get in trouble at Sam’s!

    • Carrie's Experimental Kitchen
      May 15, 2012 at 6:36 pm - Reply

      LOL I know the feeling Isabelle!

  2. Lisa @ Lisa's Dinnertime Dish
    May 15, 2012 at 11:59 am - Reply

    This looks great, I’d love a piece right now! I think if you’ve “healthied up” a recipe it’s perfectly acceptable to add chocolate chips!!

    • Carrie's Experimental Kitchen
      May 15, 2012 at 6:36 pm - Reply

      I love your reasoning Lisa! lol

  3. Carrie Burrill
    May 15, 2012 at 12:52 pm - Reply

    Chocolate Chip Zucchini anything is a favorite in our house!!

    • Carrie's Experimental Kitchen
      May 15, 2012 at 6:36 pm - Reply

      It seems like it’s the only way I can get my youngest one to eat it!

  4. Dorothy @ Crazy for Crust
    May 15, 2012 at 7:56 pm - Reply

    super delicious! I hope to have a ton of zucchini in my garden this year. I love baking with it!

    • Carrie's Experimental Kitchen
      May 15, 2012 at 11:04 pm - Reply

      Thank you for stopping by Dorothy!

  5. laurenkellynutrition.com
    May 15, 2012 at 8:14 pm - Reply

    Carrie, this looks wonderful! I bet it would be great with a big cup of green tea 🙂

    • Carrie's Experimental Kitchen
      May 15, 2012 at 11:04 pm - Reply

      Thanks Lauren and it was! I had some with my green tea for a snack one day. 🙂

  6. D B
    May 15, 2012 at 5:15 pm - Reply

    I’m with Isabella. My family has a Costco membership but we only use it a few times a year for stuff like toiletries. I was never able to finish that 5 gallon jar of mayonnaise before it expired…Looks good!

    • Carrie's Experimental Kitchen
      May 15, 2012 at 6:37 pm - Reply

      Thanks DB and I can see how 5 gallons of mayo might take a long time to use up! 🙂

  7. LB @ Bullets And Biscuits
    May 16, 2012 at 5:00 pm - Reply

    When I have too many zucchini from the garden….I shred it all up in the food processor. Then measure out how much I need to make my zucchini bread and freeze that amount in separate baggies. It doesn’t take up much room in the freezer and I get to have bread all year. Once it thaws, they tell you to drain it before using it but I don’t….it makes it sooooo moist.

    • Carrie's Experimental Kitchen
      May 17, 2012 at 12:22 am - Reply

      What a great tip, thank you for sharing! I usually just find ways to make it differently but I’m definitely going to try this next time. 🙂

  8. The Harried Cook
    May 17, 2012 at 2:59 am - Reply

    I love zucchini bread and am so interested in trying this version with the chocolate chips! Sounds really yummy.. 🙂 I am enjoying catching up on the posts I’ve missed from you, Carrie 🙂

    • Carrie's Experimental Kitchen
      May 17, 2012 at 11:04 pm - Reply

      You’ll love it, it’s so moist! Thanks for stopping by, I know how hard it is to read everyone’s posts (I experience that myself!) and I appreciate you taking the time to read and comment. <3

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