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.
1cup(175 g) – Dark Chocolate chip + ¼ cup (44 g) to top the bread (optional)
¼cup22 g - Old Fashioned Oats to top the bread (optional)
1medium - garden zucchini(or 2 cups grated)
1medium – 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.