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 is how this Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip was created.

After all the ingredients were mixed to get, I 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! 🙂

📋 Recipe Ingredients

• Eggs
• Sugar
• Brown sugar
• Vanilla extract
• Apple sauce
• Greek yogurt

• All-purpose flour
• Baking soda
• Baking powder
• Sea salt
• Ground cinnamon
• Old fashioned oats

• Homegrown zhucchini
• Homegrown carrot

🔪 Recipe Instructions

How to Make Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip

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.

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

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 at the lowest speed.

Finally, add and mix in grated carrot and zucchini at the lowest speed for about a minute.

Then add the rest of the dry ingredients and continue mixing, for another minute or two, at low speed until all ingredients are well mixed.

Remove the bowl from the mixer stand, add dark chocolate chips and stir them into the batter with a silicone spatula.

⏲️ Baking time

Split the batter into 2 butter greased bread baking pans and sprinkle old-fashioned oats and dark chocolate chips throughout the bread batter.

Bake (both loaves at the same time) for 1 hour at 375 F.

Remove from the oven.

Let them cool in the pans for 15 minutes before removing them from the pans.

💭 Tip

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.

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

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

Recipe Card

Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip

I literally tossed all ingredients together in just a few minutes is how this Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip was created. After all the ingredients were mixed to get, I 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.

5 from 1 vote

Print Pin Rate

Keyword: carrot zucchini bread, holiday baked goods, homegrown produce, summer baking

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 2 Bread Loaves

Author: Valya's Taste of Home

Ingredients

Greek Yogurt Carrot Zucchini Bread Ingredients

• 3 large – eggs
• ½ cup (100 g) – granulated sugar
• ½ cup (110 g) – packed brown sugar
• 1 tsp. – 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. – ground cinnamon
• 1 tsp. – baking soda
• 1 tsp. – baking powder
• ¼ tsp. – 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

How to Make Greek Yogurt Carrot Zucchini Bread

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

Baking Time

• Split the batter into 2 butter greased bread baking pans and sprinkle old-fashioned oats and dark chocolate chips throughout the bread batter.
• Bake (both loaves at the same time) for 1 hour at 375 F.
• Remove from the oven. Let them cool in the pans for 15 minutes before removing from pans.
• Cool the bread for another half hour before slicing.
• Enjoy!

Notes

• 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.

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Kitchen items I used in making this recipe:

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This recipe was originally posted on September 8, 2016. I tweaked it a bit since then like using a good quality ingredient. This post may contain affiliate links. Read my disclosure.