Lemon Chocolate Chip Zucchini Bread
Author: 
Recipe type: Breakfast, Dessert, Snack
Prep Time: 
Cook time: 
Total time: 
Serves: 1 loaf or 12 muffins
 
This is an easy one bowl recipe that will help you get through an abundance of zucchini and the change in seasons. The lemon adds brightness, the chocolate that indulgence I crave, the whole wheat flour a heartiness, it's only slightly sweet, and the olive oil plays well off all these things as our main source of fat. It's not too decadent for snack time or breakfast and it freezes quite well.
Ingredients
  • 2 cups coarsely grated zucchini
  • ½ cup olive oil
  • ½ cup full fat yogurt, greek preferably
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • zest of 2-3 lemons
  • 2 eggs
  • 1½ cups whole wheat flour*
  • 2 teaspoons cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup chocolate chips (optional, but who would want to leave these out?)

Method
  1. Preheat your oven to 350˙F. Grease or spray a loaf pan or muffin tin with oil.
  2. Wrap the zucchini in a clean dish towel and roll it up and wring it out to pull out the excess water. Set aside. You can skip this step in a hurry but it does help to lighten up the crumb and texture a noticeable amount. Both are still extremely delicious so choose your own adventure here.
  3. In a large bowl whisk together olive oil, yogurt, brown sugar, vanilla and lemon zest. The zest of two medium lemons adds a bright note but is not too lemony. I really like lemon so I opted for three to get that burst of citrus. Add eggs one at a time whisking in between until full incorporated. Whisk a further 30 seconds to a minute until the batter thickens slightly. With a spatula fold in the zucchini.
  4. Sift flour, cinnamon, baking powder, baking soda and salt directly over your wet ingredients. Fold in until almost all the dry bits are moist. Add your chocolate chips and continue to fold in until everything is just incorporated, being careful not to over mix.
  5. Pour into your prepared loaf pan or if making muffins use ¼ cup measuring cup to fill each muffin cup. The loaf will bake at 350˙F for about 50-55 minutes. Muffins take about 25-30 minutes. They're both done when the edges start to brown and toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes and then remove to cool completely on a wire rack. Or do as I do and eat one with a thick lashing of butter immediately.
  6. These will stay fresh for a few days and freeze nicely. If I bake a loaf I pre-slice it before freezing a will pull a slice straight the frozen and toast in cast iron for a yummy quick breakfast.
Notes
*I use Eat Grain organic sifted Red Fife flour in almost all my baking. This 100% whole wheat flour is a little less dense than some of your average store varieties due to the their sifting and milling processes. I'd recommend you bake with a white whole wheat flour like King Authur's or do a 50:50 mix of whole wheat and all purpose if you're working with a more traditional whole wheat flour and prefer a lighter final crumb.
Recipe by Sentimental Living at https://sentimental-living.com/2018/09/05/lemon-chocolate-chip-zucchini-bread/