Moist Greek Yogurt Chocolate-Chip Zucchini Loaf in 30 Minutes

You know those days when you crave something sweet but don’t want a whole batch of muffins staring you down for a week? That’s exactly how this Greek Yogurt Chocolate-Chip Zucchini Muffins (Small-Batch Loaf) came to life in my kitchen. One overgrown zucchini, a half-empty tub of Greek yogurt, and a serious chocolate craving led to this little loaf of magic. The Greek yogurt keeps it impossibly moist, while the zucchini sneaks in just enough veggie goodness to make you feel virtuous. And those melty chocolate chips? Oh, they’re the happy little surprise in every bite.

Why You’ll Love These Greek Yogurt Chocolate-Chip Zucchini Muffins (Small-Batch Loaf)

Let me count the ways this little loaf wins hearts:

• The Greek yogurt and zucchini team up to create the most tender, moist crumb you’ve ever tasted
• Small-batch means zero guilt – no leftovers tempting you for days
• Perfectly balanced sweetness with those melty chocolate surprises in every bite
• Comes together in one bowl – my kind of easy baking magic!

Ingredients for Greek Yogurt Chocolate-Chip Zucchini Muffins (Small-Batch Loaf)

Let’s gather our simple, wholesome ingredients – the kind you probably already have in your kitchen. I always start with the wet team first for happy mixing:

• 1/2 cup grated zucchini (squeeze it like you mean it in a clean towel – we want flavor without the puddles!)
• 1/2 cup Greek yogurt (I use full-fat for extra richness, but any kind works)
• 1 large egg, at room temperature (this helps everything blend smoothly)
• 1/4 cup sugar (just enough sweetness to make the chocolate chips shine)
• 1/4 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
• 1 cup all-purpose flour (spooned and leveled for perfect measure)
• 1/2 tsp baking soda (fresh is best for good rise)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup chocolate chips (I use semi-sweet, but dark or milk work too – no judgment here)

Equipment You’ll Need

For this easy little loaf, you’ll just need:

• A small loaf pan (mine’s about 8×4 inches)
• One medium mixing bowl (no fancy stand mixer required!)
• A sturdy wooden spoon or spatula for stirring
• A clean kitchen towel for squeezing that zucchini

How to Make Greek Yogurt Chocolate-Chip Zucchini Muffins (Small-Batch Loaf)

Now for the fun part – turning these simple ingredients into magic! Don’t worry, it’s easier than folding a fitted sheet (why are those things so tricky anyway?). Follow these steps for loaf perfection:

Step 1: Prep the Zucchini and Wet Ingredients

First, grab that zucchini and grate it on the medium holes of your box grater – trust me, you want those pretty green flecks throughout. Then comes the crucial step: wrap the grated zucchini in a clean kitchen towel and squeeze like you’re trying to get the last bit of toothpaste out. We want all that excess water gone!

In your mixing bowl, whisk together the Greek yogurt, egg, sugar, and oil until smooth. The zucchini goes in next – stir until it’s happily coated in the wet mixture.

Step 2: Combine Dry Ingredients

In a separate bowl (or right on top if you’re feeling lazy like me sometimes), whisk together the flour, baking soda, and salt. Now gently fold this into the wet ingredients – I count about 10 folds max. Some flour patches are fine! Overmixing is the enemy of tender muffins.

The best part? Fold in those chocolate chips last. I always save a few to sprinkle on top for that bakery-worthy finish.

Step 3: Bake and Cool

Pour your beautiful batter into the greased loaf pan (mine’s 8×4 inches) and pop it in your preheated 350°F oven. Set your timer for 30 minutes, but start checking at 25 – ovens can be sneaky! The loaf is done when a toothpick comes out with just a few moist crumbs.

Here’s the hardest part: let it cool in the pan for 10 minutes, then transfer to a rack. I know, I know – the smell is torture. But waiting means clean slices instead of crumbly mess!

Tips for Perfect Greek Yogurt Chocolate-Chip Zucchini Muffins (Small-Batch Loaf)

After making this recipe more times than I can count (okay, it’s a lot), here are my foolproof secrets:

• Squeeze that zucchini twice! First after grating, then again right before adding – no one wants a soggy loaf.
• The toothpick test lies sometimes – look for just a few moist crumbs, not completely clean.
• Store leftovers wrapped tight at room temp for 2 days, or freeze slices for up to a month.
• Want bakery-style height? Let the batter rest 10 minutes before baking – the baking soda gets bubbly!

Variations and Substitutions

One of my favorite things about this recipe is how easily you can make it your own! Swap chocolate chips for walnuts or pecans if you’re craving crunch. Honey or maple syrup can replace the sugar – just reduce other liquids slightly. For gluten-free friends, a 1:1 GF flour blend works beautifully (I’ve tested this!). And if you’re out of Greek yogurt, regular plain yogurt will do in a pinch – though you might need to squeeze that zucchini extra well!

Serving Suggestions

Nothing beats a warm slice of this loaf with your morning coffee – the chocolate melts just right! For breakfast, try it with a dollop of Greek yogurt and fresh berries. Afternoon snack? A cold glass of milk takes it to perfection.

Storage and Reheating Instructions

This little loaf stays fresh in an airtight container at room temperature for 2-3 days – if it lasts that long! For longer storage, wrap slices tightly and freeze for up to a month. My favorite trick? Pop a frozen slice straight into the toaster for a warm, chocolatey revival that tastes fresh-baked.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice (because we all like to know what we’re enjoying, right?). These numbers can vary a bit depending on your exact ingredients – especially if you go wild with those chocolate chips!

• Calories: 180 per slice
• Fat: 8g (3g saturated)
• Carbs: 24g (1g fiber, 12g sugar)
• Protein: 4g (thank you, Greek yogurt!)

Not bad for something that tastes like a treat, huh? The zucchini sneaks in some extra nutrients too – my little secret for feeling good about seconds.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular plain yogurt works in a pinch, but squeeze that zucchini extra well since it’s thinner. I’d even blot the yogurt with a paper towel first – better safe than soggy. The texture will be slightly different, but still delicious.

How do I prevent soggy zucchini muffins?
The key is treating that zucchini like a wet sponge – squeeze, squeeze, squeeze! I wrap mine in a clean dish towel and twist until my hands hurt. Also, don’t skip the cooling step – letting steam escape prevents condensation from making things mushy.

Can I double this small-batch loaf recipe?
Yes! Double all ingredients and use a standard 9×5 loaf pan. Just add 5-10 minutes to baking time and watch for that perfect golden top. I’ve done this for brunch gatherings – disappears every time!

Final Thoughts

I’d love to hear how your loaf turns out – tag me if you share photos! Happy small-batch baking, friends.

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