Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip

We are overloaded with carrots and zucchini in my garden this year. So, I thought I’d play with them and create some recipes. I literally tossed all ingredients together in just a few minutes, split the batter into two bread pans, baked it, and it was ready to enjoy. And enjoyed it was! It turned out very delicious and loaded with healthy veggies too.

This is the healthier version of zucchini bread posted earlier. In this post, I don’t use oil but applesauce and Greek Yogurt as substitutes. Some of you, my dear readers and friends, have asked me to share this healthier version with you, so here it is. Enjoy! 🙂

Ingredients:
3 large – eggs
½ cup (100 g) – granulated sugar
½ cup (110 g) – packed brown sugar
1 tsp. (5 ml) – pure vanilla extract
1 cup (255 g) – unsweetened apple sauce
½ cup (140 g) – Greek Yogurt (plain)

3 cups (360 g) – all-purpose flour
1 tbsp. (15 ml) – ground cinnamon
1 tsp. (5 ml) – baking soda
1 tsp. (5 ml) – baking powder
¼ tsp. (1.25 ml) – sea salt
1 cup (175 g) – Dark Chocolate chip + ¼ cup (44 g) to top the bread (optional)
¼ cup (22 g) – Old Fashioned Oats to top the bread (optional)

1 medium – garden zucchini (or 2 cups grated)
1 medium – carrot (or 1 cup grated)

Instructions:
1. Measure out the dry ingredients; flour, baking powder, baking soda, salt and ground cinnamon. Mix together with a hand whisker. Set aside until ready for use.

2. Rinse and grate the zucchini and carrot. Set aside until ready for use.

3. Beat eggs, granulated sugar, brown sugar and vanilla together for 5 minutes on high speed. Reduce speed to medium and add unsweetened applesauce and Greek Yogurt. Beat for another minute. Add half of the dry ingredients and mix it in on lowest speed.

4. Add and mix in grated carrot and zucchini on the lowest speed for about a minute. Then add the rest of the dry ingredients and continue mixing, for another minute or two, on low speed until all ingredients are well mixed. Remove the bowl from mixer stand, add dark chocolate chips and stir them into the batter with a silicone spatula.

5. Split the batter into 2 butter greased bread baking pans and bake (both loaves at the same time) for an hour at 375 F.

6. Remove from the oven. Let them cool in the pans for 15 minutes before removing from pans. (I like to place them on a cutting board lined with paper towels to absorb some of the butter. Or place the loaves on a cooling rack.)

7. Cool the bread for another half hour before slicing. Enjoy!

5 from 1 vote

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Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Course: Breakfast, Dessert, Fall

Servings: 2 Bread Loaves

Author: Valya at Valya's Taste of Home

Ingredients

• 3 large – eggs
• ½ cup 100 g – granulated sugar
• ½ cup 110 g – packed brown sugar
• 1 tsp. 5 ml – pure vanilla extract
• 1 cup 255 g – unsweetened applesauce
• ½ cup 140 g – Greek Yogurt (plain)
• 3 cups 360 g – all-purpose flour
• 1 tbsp. 15 ml – ground cinnamon
• 1 tsp. 5 ml – baking soda
• 1 tsp. 5 ml – baking powder
• ¼ tsp. 1.25 ml – sea salt
• 1 cup 175 g – Dark Chocolate chip + ¼ cup (44 g) to top the bread (optional)
• ¼ cup 22 g - Old Fashioned Oats to top the bread (optional)
• 1 medium - garden zucchini or 2 cups grated
• 1 medium – carrot or 1 cup grated

Instructions

1. Measure out the dry ingredients; flour, baking powder, baking soda, salt and ground cinnamon. Mix together with a hand whisker. Set aside until ready for use.
2. Rinse and grate the zucchini and carrot. Set aside until ready for use.
3. Beat eggs, granulated sugar, brown sugar and vanilla together for 5 minutes on high speed. Reduce speed to medium and add unsweetened applesauce and Greek Yogurt. Beat for another minute. Add half of the dry ingredients and mix it in on lowest speed.
4. Add and mix in grated carrot and zucchini on the lowest speed for about a minute. Then add the rest of the dry ingredients and continue mixing, for another minute or two, on low speed until all ingredients are well mixed. Remove the bowl from mixer stand, add dark chocolate chips and stir them into the batter with a silicone spatula.
5. Split the batter into 2 butter greased bread baking pans and bake (both loaves at the same time) for an hour at 375 F.
6. Remove from the oven. Let them cool in the pans for 15 minutes before removing from pans. (I like to place them on a cutting board lined with paper towels to absorb some of the butter. Or place the loaves on a cooling rack.)
7. Cool the bread for another half hour before slicing.
8. Enjoy!

If you make this Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Looking for more zucchini recipes? Here are some of our favorites:
VALYA’S BEST ZUCCHINI BREAD
SAUTEED ZUCCHINIS

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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