Chilli Chocolate Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite quick breads to make because it comes together in just 20 minutes of prep time. The grated zucchini keeps everything incredibly moist while adding vegetables to what feels like a decadent treat. Dark chocolate brings richness, while chilli flakes add a surprising warmth that makes each bite interesting. Zucchini is wonderfully low in calories and packed with nutrients, so I feel good about enjoying a slice with my morning coffee. Best of all, this recipe uses simple pantry staples and costs very little to make, making it perfect for weeknight baking.
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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