Ingredients

The following ingredients have 10 Servings
  • 1/2 cup honey vanilla Greek yogurt ((we love Greek Gods))
  • 2 tablespoons honey
  • 1/2 cup light brown sugar, (lightly packed)
  • 1/3 + 3/4 cup dark chocolate chips, (divided)
  • 1/3 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/3 cup oat flour ((just blend regular oats in a blender -- Note 1))
  • 2 tablespoons Dutch-process cocoa powder (recommended: Hershey's Special Dark cocoa powder)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup white flour ((or use white-whole wheat))
  • Heaping 3/4 cup lightly packed and finely grated zucchini
  • 1 tablespoon cornstarch

Instruction

  • PREP: Preheat the oven to 350 degrees F (176 degrees C). Lightly grease and flour an 8 1/2- by-4 1/2 inch pan or line with parchment paper, leaving an overhang for easy removal. Grate zucchini on the small holes of a grater. Measure and set aside.
  • WET INGREDIENTS: In a medium-sized bowl, stir together the Greek yogurt, honey, and brown sugar until smooth.
  • CHOCOLATE AND COCONUT OIL: In another small microwave-safe bowl place 1/3 cup (62g) chocolate chips. Melt the coconut oil and measure the oil after being melted. Pour the melted coconut oil over the chocolate chips and stir. Microwave in bursts of 15 seconds, stirring for 20 seconds in between each burst until chocolate is fully melted and smooth. Allow to cool to room temperature and then use a spatula to scrape every bit into the Greek yogurt mixture. Stir to combine. Add in the egg and vanilla extract and stir until smooth.
  • DRY INGREDIENTS: In a separate bowl, stir together the oat flour (Note 1), cocoa powder, baking soda, baking powder, salt, and cornstarch. Add in the white or white-whole wheat flour. Add in the remaining 3/4 cup chocolate chips (118g). Stir the dry ingredients together.
  • COMBINE: Add the dry to the wet. Mix in the zucchini. Gently stir until just combined. Over-mixing will result in dense bread or a sunken center.
  • BAKE: Use a spatula to scrape every bit of the mixture into the prepared pan and smooth the top into an even layer. Top with a few more chocolate chips if desired. Bake for 45-55 minutes or until a toothpick when inserted into the center comes out with dry or moist (not wet) crumbs. The bread should also be pulling slightly away from the sides. Be careful to not over-bake, it will yield a much drier, less-tasty zucchini bread.
  • ENJOY: Remove from the oven and let cool for 10 minutes before inverting it onto a cooling rack to finish cooling. Allow to completely cool before cutting into the bread -- otherwise, it's pretty crumbly! Cut with a very sharp, serrated knife. Best enjoyed the same day -- see "Storage" notes below.
  • STORAGE: This bread stores 1-2 days at normal room temperature (wrapped tightly/stored in an airtight container). After 3-4 days, this bread is more prone to molding because of the ingredients used and the overall moistness of the bread. Warm refrigerated (unwrapped) slices in the microwave for 5-10 seconds. Freeze any leftover slices for up to 3 months (individually wrapped and then in another zip-top bag). To thaw, set out wrapped slices at room temperature for about an hour. Warm leftover slices in the microwave for 5-10 seconds before enjoying. Add a slather of peanut butter for a fun flavor variation!