Serves 6 - 8
Procedure
Preheat the oven to 350°F. Grease a 10”x5” (1 ½ lb) loaf pan. Line it with a piece of parchment paper, allowing the paper to hang over the pan. Whisk the flour, cinnamon, baking soda, and salt together in a mixing bowl. Set aside.
Beat the eggs in a separate large mixing bowl. Whisk in the granulated and brown sugars until well incorporated. Add the Greek yogurt and vanilla. Slowly drizzle in the melted butter, whisking to combine. Mix in the dry ingredients until smooth.
Place the shredded zucchini in the center of a kitchen towel. Ring out the excess water into the sink (as much as you can). Fold the zucchini and chocolate into the batter. Pour the batter into the prepared loaf pan.
Bake the zucchini bread uncovered on the middle rack in the oven for 55-60 minutes, or until cooked through. Let cool for 30 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 15 minutes or so.
Use a serrated knife to slice the bread into thick slices. Serve warm or at room temperature with softened salted butter slathered over top.
Optional: For the oat streusel, add the oats, all-purpose flour, brown sugar, Garam Masala, and salt to a small bowl. Toss to combine. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs. Top the batter with the streusel.
Ingredients
1 ⅓ cups all-purpose flour
2 tsp. Garam Masala
1 tsp. baking soda
1 tsp. kosher salt
2 eggs
½ cup granulated sugar
½ cup brown sugar
½ cup Greek yogurt
1 tsp. pure vanilla extract
¼ lb. unsalted butter, melted
¾ lb. shredded zucchini (approximately 2 cups)
6 oz semi-sweet chocolate, roughly chopped
softened salted butter, for serving
OPTIONAL:
Oat Streusel:
1 cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup brown sugar
2 tsp. Garam Masala
½ tsp. kosher salt
¼ lb. unsalted butter, cubed