Healthy Chai Spice Chocolate Chip Zucchini Bread
Yields: 1 loaf, 12 slices
 
I’m going to make a very bold statement… This is the best zucchini bread I’ve ever had! It’s as tender as cake, full of cozy comfort food spices, and those chocolate chips are absolutely irresistible. It’s perfect for breakfasts, snacks, and even a light dessert! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tbsp homemade chai spice (see Notes)
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • ½ cup (120mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • 1 ½ cups (160g) grated zucchini, patted dry
  • 3 tbsp (42g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, chai spice, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the mashed Greek yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining miniature chocolate chips on top. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

For the homemade chai spice, use as follows: 1 ¾ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom. (For a stronger spice flavor, increase both the cloves and cardamom by ⅛ to ¼ teaspoon!)

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/09/07/healthy-chai-spice-chocolate-chip-zucchini-bread/