Enjoy your fruits and veggies the sweet way with this nutritious, chocolate chip-packed bread.
2 medium zucchinis, grated (about 1 cup)
1/2 cup brown sugar
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted
3 overripe brown bananas, mashed (about 1 cup)
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2-1 cup semi-sweet chocolate chips (go on, use the full cup!)
Spread the grated zucchini on a clean kitchen towel and let it sit 15 minutes.
After 10 minutes ring up the towel and squeeze out any excess water from the zucchini.
Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a mixing bowl, stir to combine the brown sugar, Greek yogurt, eggs, vanilla, melted butter and mashed banana until smooth. Stir in the flour, baking soda and salt until just combined.
Stir in the shredded zucchini and chocolate chips. Pour the batter into the prepared loaf pan and sprinkle with a few more chocolate chips if desired.
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
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