zucchini bread

photo by Jennifer Johnson 

Made with equal parts regular and wheat flours, this bread has a heartier flavor that balances well with the lightness of the yogurt and oil. Dark chocolate chips are an added indulgence we love.

Cooking spray, for greasing
1 medium zucchini, ends trimmed
1 1/2 teaspoons kosher salt, divided
1 cup flour
1 cup whole-wheat flour
2 tablespoons ground flaxseed, optional
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup vegetable (or canola) oil
1/2 cup plain Greek yogurt
1 cup dark chocolate chips

  1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and lightly coat with flour, shaking off excess. Set aside.
  2. Using large holes of a box grater, grate zucchini. Place in a bowl and toss with 1 teaspoon salt. Allow to sit for 10 minutes. One handful at a time, squeeze out as much water as possible from zucchini (do this twice) and set aside.
  3. In a large bowl, combine flours, ground flaxseed (if using), baking powder, baking soda, and remaining 1/2 teaspoon salt.
  4. In a medium bowl, combine sugars, eggs, oil, and yogurt and mix until combined. Add wet ingredients to bowl of flour and stir until well incorporated.
  5. Add zucchini (you should have approximately 1 1/2 cups grated) and chocolate chips to bowl and mix to combine.
  6. Transfer batter to prepared loaf pan and bake for 60-65 minutes (start checking after 45 minutes), until a toothpick comes out clean. Allow to cool for 10 minutes in loaf pan. Carefully remove and place on a wire rack (it’s important to remove from loaf pan to cool completely otherwise it will “sweat” in pan).

Makes 1 loaf.