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Lighter Chocolate Chip Zucchini Bread

By Unknown


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup 0% plain Greek yogurt
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 grated Granny Smith apple
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans


Preheat the oven to 325 °F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick spray.

Whisk the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, salt and baking soda together in a large bowl. Whisk the yogurt, oil, eggs and vanilla, together in a medium bowl. Add the yogurt mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the zucchini, apple, chocolate chips and pecans just until combined.

Divide the batter evenly among the pans. Bake until a toothpick inserted into the center out clean, about 1 hour 10 minutes. Let cool in the pans on a rack 10 minutes. Remove from pans and cool completely on the rack.

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