Tasty Thursday-Banana Choco Zucchini Bread

September 4, 2014

Hello Tasty Thursday! It has been awhile since I posted a recipe (I think the last one was a little over a month ago). While I was on vacation there were so many so many zucchini, banana, yogurt muffin/bread recipes floating around, I was so excited to come home to try them. The hardest part was picking one!

I decided to blend the best of all three recipes using Ambitious Kitchen as the base recipe for Banana Chocolate Chip Zucchini Bread using Greek Yogurt 🙂

Ingredients – Recipe HERE

1 1/2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla
2 egg whites <- I substituted with 1/2 cup applesauce
1 cup shredded zucchini <- I used 3 cups like Eating Bird Food
2 tablespoons unsweetened applesauce
1/3 cup nonfat plain greek yogurt
1/2 cup mini or regular chocolate chips<-I was generous 🙂

Preheat the oven to 350° F. This recipe yields 12 muffins, but I decided to bake this in a loaf pan (part laziness).

Mix all the dry ingredients and set aside.

Mix all the wet ingredients together. If you have ever made zoodles or zucchini lasagna you know the zucchini retains a lot of water. After you shred them, squeeze out any excess water.

Mix the wet and dry ingredients together then put them in a oiled loaf pan or muffin tin.

Because my loaf is denser than muffins I ended up baking them for 30 minutes vs. the suggested 15-20 minutes for the muffins. I simply took out the pan when my knife came out clean.

Very moist and flavorful, although I could not taste the zucchini
Took less than 30 minutes to prep
Glad I added in the extra chocolate chips 🙂
Nice it is on the “healthier side” with the whole wheat flour, greek yogurt, and applesauce. The recipe says one muffin is under 200 calories.

Have you baked with zucchini before?

How to do you make a recipe healthier?

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