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Chocolate Chip Zucchini Bread

by Mel Boyajian


for 8 servings

  • ½ cup
    water, warm (120 mL)
  • ⅓ cup
    honey (115 g)
  • 5 eggs
  • 1 cup
    plain greek yogurt (285 g)
  • 1 teaspoon
    vanilla extract
  • 2 cups
    zucchini (300 g)
  • 2 cups
    whole wheat flour (230 g)
  • 1 teaspoon
    baking soda
  • ½ teaspoon
    ground nutmeg
  • ½ teaspoon
  • ¾ cup
    dark chocolate chip (130 g)


  • flax seed, optional
    Calories 343
    Fat 11g
    Carbs 53g
    Fiber 5g
    Sugar 24g
    Protein 13g

Estimated values based on one serving size.



  1. Cut the ends off of zucchini and grate it on the large side of a box grater. Set aside 2 cups.
  2. Preheat the oven to 375˚F (190˚C).
  3. Whisk together warm water and honey.
  4. Add eggs, yogurt, honey, and vanilla extract. Whisk.
  5. Add zucchini and whisk to combine.
  6. Add flour, baking soda, nutmeg, and salt. Mix to combine.
  7. Fold chocolate chips into the batter.
  8. Pour the batter into a greased 9×5-inch (23x12cm) bread pan.
  9. Top with flax seeds, as desired.
  10. Bake for 50-60 minutes, or until a toothpick comes out clean from the middle of the bread.
  11. Allow to cool for 15 minutes before serving!
  12. Enjoy!




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