Zucchini Bread with Chocolate Chunks

I hope you’re not yet sick of my many muffin recipes I’ve been sharing… because here’s another one. This recipe is hands down my favorite in my baking section. Actually, I think it’s the only one besides my very basic pie crust recipe that I’ve used multiple times and never get sick of. Usually, I try to find a new recipe or try to change up one that I’ve previously used. The ones I try typically turn out pretty good, but just aren’t amazing enough to be added to my recipe book. When in doubt, I choose adventure over the already known. In the kitchen at least. But when it comes to zucchini bread, this is the one I make.

I still had some zucchini left over from our neighbor’s garden that I needed to use up, so I made sure I had plenty of chocolate, and created a delicious loaf of zucchini bread and some mini muffins. 

 

I found the recipe on Simple Bites, you should check out her website, she has some great tips and tricks. What I like about this recipe is that it’s relatively healthy (whole wheat flour, yoghurt, not too much sugar), it's super easy to make, and the result is the most fluffy and moist (sorry Sara if you’re reading this) zucchini bread. I also love the chunks of chocolate. I know she says you can use chocolate chips but it’s just not the same. Don’t skimp on it either. Use the full 4oz (yes, one whole bar). You won’t regret it.

Here's how I made it: 

Ingredients
Dry ingredients:
    1 1/2 cups whole-wheat flour
    1 1/2 cups all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon freshly grated nutmeg
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt

Wet ingredients:
    2 eggs, room temperature
    1/3 cup canola oil (or peanut)
    3/4 cup plain yogurt
    1/3 cup buttermilk (or regular milk with a splash of vinegar)
    1 cup organic Turbinado sugar (or brown sugar, firmly packed)
    2 teaspoons pure vanilla extract
    2 1/2 cups finely grated zucchini
    4 oz dark chocolate, chunked

Instructions

1. Preheat oven to 350°F. Spray a 9x5 inch loaf pan and a mini muffing pan with cooking spray 

2. In a bowl, sift together dry ingredients and set aside. 

 

 

3. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.

 

4. Fold flour mixture into the wet ingredients and stir until combined. 

5. Pour batter into the loaf pan and spoon the rest into the mini muffin cups. Bake for approximately 50 minutes. 

6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

 

I hope you give it a try, I would love to hear what you think.