Chilli Chocolate Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and flavorful zucchini bread infused with the warmth of chilli and the richness of dark chocolate.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter, softened
- 2large eggs
- 100plain greek yoghurt
- 10chilli flakes
- 100dark chocolate chips
- 200grated zucchini
- 5baking powder
- 2salt
- 1vanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease a 20cm loaf tin and line it with parchment paper.
Tip: Use a silicone mat for easy removal.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together the softened butter and eggs. Add the Greek yoghurt and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the grated zucchini to the wet ingredients and stir until combined.
Tip: Don't overmix.
- 5
Add the flour mixture to the wet ingredients and stir until just combined. Do not overmix.
Tip: Be gentle.
- 6
Stir in the chilli flakes and dark chocolate chips.
Tip: Use a rubber spatula for easy mixing.
- 7
Pour the batter into the prepared loaf tin and smooth the top.
- 8
Bake for 35 minutes, then reduce the heat to 160°C and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake.
- 9
Remove the bread from the oven and let it cool in the tin for 5 minutes.
Tip: Use a wire rack to cool completely.
- 10
Slice the bread and serve warm, or let it cool completely and store in an airtight container for up to 3 days.
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