Chilli Chocolate Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Chilli Chocolate Zucchini Bread is a moist loaf combining grated zucchini, dark chocolate chips and chilli flakes for a warming, spiced treat. Made with all purpose flour, butter, eggs and Greek yoghurt, it comes together in just 20 minutes of preparation before baking for 35 minutes. This bread suits anyone looking to try an unexpected flavour combination in a simple, straightforward bake.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 2large eggs
- 100 gplain greek yoghurt
- 10 gchilli flakes
- 100 gdark chocolate chips
- 200 ggrated zucchini
- 5 gbaking powder
- 2 gsalt
- 1 mlvanilla 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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