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.
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.
How do you make Zucchini Bread?
For this recipe you'll need eggs, light brown sugar, vanilla extract, plain Greek yogurt, unsweetened applesauce, Canola oil, grated zucchini, all purpose flour, baking soda, salt, baking powder and mini chocolate chips.
Preheat oven to 350 degrees F. In a bowl, cream together the eggs, sugar, vanilla, yogurt, applesauce and oil with a handheld mixer until well blended. In a separate bowl, mix together the flour, baking soda, salt and baking powder.
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 ½-3/4 up the side of the pan.
Bake for 55-60 minutes or until a toothpick comes out clean; then let cool before slicing. They like to eat a slice of this Chocolate Chip Zucchini Bread for breakfast because it's quick and they can eat it on the go.
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
Ingredients
- 4 large Eggs
- 1 cup Light Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 6 ounces Plain Greek Yogurt
- 6 ounces Unsweetened Applesauce
- ½ cup Canola Oil
- 2 cups Grated Zucchini
- 3 ½ cups All Purpose Flour
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Salt
- 1 teaspoons Baking Powder
- ½ cup Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, cream together the eggs, sugar, vanilla, yogurt, applesauce and oil until well blended.
- In a separate bowl, mix together the flour, baking soda, salt and baking powder.
- 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 ½-3/4 up the side of the pan).
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool.
Nutrition
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Isabelle at home says
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 says
LOL I know the feeling Isabelle!
Lisa @ Lisa's Dinnertime Dish says
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 says
I love your reasoning Lisa! lol
Carrie Burrill says
Chocolate Chip Zucchini anything is a favorite in our house!!
Carrie's Experimental Kitchen says
It seems like it's the only way I can get my youngest one to eat it!
Dorothy @ Crazy for Crust says
super delicious! I hope to have a ton of zucchini in my garden this year. I love baking with it!
Carrie's Experimental Kitchen says
Thank you for stopping by Dorothy!
laurenkellynutrition.com says
Carrie, this looks wonderful! I bet it would be great with a big cup of green tea 🙂
Carrie's Experimental Kitchen says
Thanks Lauren and it was! I had some with my green tea for a snack one day. 🙂
D B says
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 says
Thanks DB and I can see how 5 gallons of mayo might take a long time to use up! 🙂
LB @ Bullets And Biscuits says
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 says
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. 🙂
The Harried Cook says
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 says
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