Zucchini, Cinnamon, And Chocolate Loaf Recipe

Name: Zucchini, Cinnamon, And Chocolate Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice for buttermilk; 1/3 cup milk for buttermilk; 1 1/2 cups whole wheat flour; 1 1/2 cups plain flour; 1 tablespoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 eggs; 3/4 cup plain yogurt; 1/3 cup oil; 1 cup brown sugar; 2 teaspoons vanilla; 2 1/2 cups zucchini grated and pressed; 120 grams dark chocolate cut in pieces

Servings: persons

1 tablespoon lemon juice for buttermilk
1/3 cup milk for buttermilk
1 1/2 cups whole wheat flour
1 1/2 cups plain flour
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
3/4 cup plain yogurt
1/3 cup oil
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cups zucchini grated and pressed
120 grams dark chocolate cut in pieces

1
Preheat oven to 360u00b0F.
2
First, prepare the buttermilk by mixing 1 tablespoon lemon juice with 1/3 cup milk. Let sit for 10 to 15 minutes before using.
3
Grease a loaf pan with butter and line with parchment paper.
4
In a bowl, combine the whole wheat flour, plain flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
5
In another bowl, beat the eggs well until they double in volume. Add yogurt, prepared buttermilk, oil, sugar, and vanilla. Stir until combined.
6
Add the zucchini and chocolate pieces to the egg mixture.
7
Add the flour mixture, and stir well to combine.
8
Pour the batter in the pan, and bake for 30 to 40 minutes (or until a toothpick can be inserted into the center and come out clean).
9
Remove from oven and wait 10 minutes before removing from the loaf pan.

1168

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon lemon juice for buttermilk, 1/3 cup milk for buttermilk, 1 1/2 cups whole wheat flour, 1 1/2 cups plain flour, and more.

Yes, Zucchini, Cinnamon, And Chocolate Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini, Cinnamon, And Chocolate Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions