If you follow along with us on Instagram ad view our stories each week, then you know we have been all about the farmers market these days! I just love spending the mornings browsing the farmer’s daily produce selection. Freshly picked produce just tastes so much better. Our farmer’s market has many vendors with organic produce and lately, they have has such a wide variety. Zucchini has been so popular among all of the various stands and we just had to take some home this week to make some zucchini bread.
I have never actually liked zucchini. I remember, as a child, having it as a side during the summer months. As an adult, it is one of those foods I refuse to try. I do, however, love zucchini bread!
Like any great recipe, there is always trial and error. Creating a perfect sweet treat isn’t easy! I wanted something that was crisp on the outside, yet perfectly soft on the inside. Not dry at all, but not dense either. This recipe came out perfectly and will now be my go to!
Quick tip- I like to take my zucchini and use paper towel to absorb excess liquid.
I also really enjoy using a good quality, grass fed butter, you can definitely taste the difference!
Try it for yourself and let me know what you think!
- 1 1/2 cups unbleached flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 large egg
- 1/2 cup melted butter, cooled a bit
- 1/2 cup light brown sugar, packed
- 1/2 cup coconut sugar
- 1/2 cup vanilla greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh, grated zucchini
- 1 cup dark chocolate chips
- Preheat oven to 350 F.
- In a large bowl, mix flour, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, mix sugars and butter. Slowly add in the yogurt, vanilla and egg.
- Add the wet ingredients slowly to the dry and gently fold, being sure to not over mix the batter.
- Add zucchini and chocolate chips.
- Pour the batter into a prepared 9x5 loaf pan and bake for about 50-55 minutes, or until a toothpick or knife come out clean.
- Remove from oven and allow to cool for about 10 minutes, then transfer to a wire rack and allow to cool completely.