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Zucchini bread with chocolate chips in a cutting board. The loaf is cut and showing the cut side on a shot.

High altitude zucchini bread with chocolate chips

Nataliia
Enjoy this high altitude zucchini bread as a quick breakfast or a snack. This delicious loaf is made with freshly shredded zucchini, whole wheat flour, olive oil, Greek yogurt, coconut sugar, pumpkin seeds, and a generous amount of chocolate chips.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10

Equipment

  • 1 9.25x.5.25x2.75 loaf pan
  • 1 grater box you can also use food processor
  • 2 large mixing bowls
  • 2 Measuring Cup For convenience - one for dry, one for wet ingredients. You can use only one.
  • 1 set of measuring spoons
  • 1 Whisk
  • 1 silicone or wooden spatula

Ingredients
  

  • 1.5 cup whole wheat flour
  • 0.5 cup coconut sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs preferably room temperature
  • ½ cup Fage Greek Yogurt
  • ¼ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 medium-small zucchini about 1 cup shredded
  • ⅓ cup raw pumpkin seeds
  • 1 cup semi sweet chocolate chips
  • 1 teaspoon coconut oil for the pan (or non stick spray oil)

Instructions
 

  • Wash and dry zucchini, cut off the ends. Using a grater box (shredder side), shred the whole zucchini and set aside.
    1 medium-small zucchini
  • Preheat oven to 375°F. Grease the loaf pan with some coconut oil or cooking spray.
    1 teaspoon coconut oil
  • In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk to combine.
  • In a second mixing bowl, add eggs, sugar, oil, yogurt, vanilla extract. Mix well with the whisk until all ingredients are combined.
    0.5 cup coconut sugar, 2 eggs, ½ cup Fage Greek Yogurt, ¼ cup extra virgin olive oil, 1 teaspoon vanilla extract
  • Pour dry ingredients into wet and mix the dough with the silicone spatula. Mix until the dough is thick and one consistency. But do not over mix it.
  • Fold in zucchini (no need to squeeze the liquid out), chocolate chips and pumpkin seeds.
    1 medium-small zucchini, 1 cup semi sweet chocolate chips, ⅓ cup raw pumpkin seeds
  • Transfer prepared dough into the loaf pan. Bake for 45-50 minutes or until the toothpick inserted comes out clear. Let it stand for 10 minutes before removing the bread from the pan.

Notes

  • Do not over-mix the dough.
  • Do not squeeze the liquid out of shredded zucchini if baking at high altitude. It will help the bread to be even more moist.
Keyword chocolate chip zucchini bread, zucchini bread, zucchini recipes
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