Lighter Greek Yogurt Chocolate Chip Zucchini Bread
Moist quick bread combining shredded zucchini and grated apple with Greek yogurt for reduced fat content while maintaining rich texture. The whole wheat flour adds nutty depth, while cinnamon enhances the warm spice profile. Chocolate chips and pecans provide sweet bursts and crunch throughout. Perfect for breakfast, afternoon snack, or casual dessert when you want something satisfying but not overly indulgent. The yogurt substitution makes this version lighter than traditional recipes without sacrificing the tender crumb that makes zucchini bread so appealing.
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ cups whole wheat flour
- 1 ½ cups sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup 0% plain Greek yogurt
- ½ cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded
- 1 Granny Smith apple, grated
- ½ cup semisweet chocolate chips
- ½ cup pecans, chopped
Instructions
- 1
Preheat oven to 325 degrees F
- 2
Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick spray
- 3
Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, salt and baking soda together in large bowl
- 4
Whisk yogurt, oil, eggs and vanilla together in medium bowl
- 5
Add yogurt mixture to flour mixture and stir just until flour mixture is moistened
- 6
Stir in zucchini, apple, chocolate chips and pecans just until combined
- 7
Divide batter evenly among prepared pans
- 8
Bake until toothpick inserted into center comes out clean, about 1 hour 10 minutes
- 9
Let cool in pans on rack 10 minutes
- 10
Remove from pans and cool completely on rack
Tips
Squeeze excess moisture from shredded zucchini using paper towels to prevent soggy bread
Check doneness with toothpick as ovens vary - bread should spring back when lightly touched
Cool completely before slicing to prevent crumbling and ensure clean cuts
Good to Know
Room temperature 3 days wrapped, refrigerate up to 1 week
Bake 1 day ahead for best flavor, wrap tightly
Room temperature, optionally warmed
Common Mistakes
Avoid overmixing batter to prevent tough texture
Squeeze zucchini dry to avoid excess moisture
Test doneness thoroughly as dense batter needs full baking time
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt will work but may make the bread slightly less dense since Greek yogurt has more protein and less water content.
How long will this bread keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze slices up to 3 months.
Can I make this as muffins instead?
Yes, divide batter among muffin cups and bake at 350 degrees F for 18-22 minutes until toothpick comes out clean.