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–+ servings

Small Batch Chocolate Chip Zucchini Bread

A perfectly moist, single-loaf zucchini bread studded with chocolate chips. Ideal for breakfast or a lunchbox treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Breakfast, Quick Breads, Snacks
Cuisine: American
Calories: 195
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups shredded zucchini
  • 1/3 cup olive oil or melted butter California olive oil recommended
  • 1/2 cup honey
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg a pinch
  • 1/2 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 360°F. Line the bottom of a 5x9-inch loaf pan with parchment paper, then lightly grease the sides.
  2. In a large bowl, combine the shredded zucchini, oil, honey, Greek yogurt, eggs, and vanilla. Stir until fully blended. In a separate medium bowl, whisk together the whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Pour the wet mixture into the dry ingredients and fold gently until just combined—do not overmix; a few lumps are okay. Fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Remove the parchment paper from the bottom to prevent sogginess, and allow the bread to cool completely before slicing.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 2.5gCholesterol: 35mgSodium: 210mgFiber: 3gSugar: 14g

Notes

For a dairy-free version, use melted coconut oil and a dairy-free yogurt alternative.
Squeeze excess moisture from the shredded zucchini with a clean towel if it seems very wet, to avoid a soggy loaf.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This bread freezes beautifully—wrap slices individually and freeze for up to 3 months.
If you prefer a sweeter bread, increase honey to 2/3 cup.
Toast slices lightly and spread with butter or cream cheese for an extra treat.
Avoid overmixing the batter, as this can make the bread tough.

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