Food Friday has arrived guys! Mmm-mmm. And I have a fantastic recipe that will both cover your sweet tooth cravings and use up any ripe summer zucchinis you have from the farmers market (or even your own garden patch if you’re far more of a green thumb than I).
I’ve been itching to make zucchini bread but I also wanted to make it somewhat healthier without losing flavor, so after some tweaking and altering (and a whole lot of sweating) I ran my oven in 80 degree heat and came up with this yummy recipe.
To make things a bit more well rounded, I sub Greek yogurt, whole wheat flour and coconut sugar in.
Chocolate Chip Zucchini Bread Recipe
Prep time: 10 minutes
Cook time: 30-40 minutes
Yields: 16 squares
-1/3 cup vegetable oil
-1/2 cup Greek yogurt
-1 large egg
-1.5 tsp. Vanilla
-1/2 cup coconut sugar (we use some from Trader Joe’s)
-1/2 tsp. Baking soda
-1/2 tsp. Salt
-1 tsp. Cinnamon
-1/2 cup dark chocolate chips
-1 large zucchini shredded
Begin by preheating oven to 350. While oven heats up, grease up your baking dish (I like using a pretty square 8×8) and mixing all the dry ingredients in a medium bowl. In a separate large bowl, mix all your wet ingredients. Add the dry to the wet and stir until totally combine. Next, shred your zucchini (shreds easily on hand grater) and fold in to batter along with chocolate chips. Put into hot oven and allow to bake for 30-40 minutes. Be sure to check with a tooth pick starting at 30 minutes. If the tooth pick comes out clean, it’s ready. Allow to cool and enjoy as a yummy dessert, treat or even breakfast.