Sunday, March 25, 2012

Chocolate, Fruit, and Nut Zucchini Bread

In an aim to use zucchini and celebrate spring, I decided to use a few surplus items in our house (greek yogurt, dried cranberries, walnuts, dark chocolate chips) to make a hearty and delicious snack. I love the finished product. Apparently my husband does too, as after a few days a huge loaf has been devoured. I know he was training for a marathon and everything but still, we both love this recipe. 
Try it yourself and let me know what you think. 
Recipe adapted from King Arthur Whole Grain Baking cookbook


  • 2 large eggs or egg whites
  • 1/3 cup low-fat greek yogurt
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups Whole Wheat Flour
  • 1/2 cup oatmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup dark chocolate chips
  • 1/4 cup dried cranberries (optional)
  • 1/2 cup chopped walnuts (optional)

1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.
2) In a large mixing bowl, beat the eggs, greek yogurt, oil, sugar or sugar substitute, and vanilla until smooth.
3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.
4) Stir in the zucchini, oatmeal, dried cranberries, chocolate chips, and nuts.
5) Pour the batter into the prepared pan.
6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
7) Remove the bread from the oven, and let cool for 10 to 15 minutes before removing from the pan onto a rack.
8) Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 9" x 5" loaf.
By the way, don't blame me if you can't stop eating this one.