Greek Yogurt Chocolate Chip Bread
Easy chocolate chip quick bread made with Greek yogurt. A delicious breakfast or snack!
Servings: 10
Ingredients
- 1 cup plain full fat unsweetened Greek Yogurt
- ¼ cup unsalted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pure maple syrup
- 1 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, maple syrup, eggs, vanilla extract, and melted butter.
- Add the dry ingredient to the wet and stir until just combined with a rubber spatula.
- Fold in the chocolate chips.
- Spray a 9 by 5 loaf pan with cooking spray.
- Pour the batter into the pan and smooth out the top. Garnish with additional chocolate chips.
- Bake the chocolate chip bread at 350 degrees for 45-55 minutes, or until a toothpick inserted comes out clean.
Notes
Leftover chocolate chip bread can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
Calories: 284kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 179mg | Potassium: 201mg | Fiber: 2g | Sugar: 17g | Vitamin A: 200IU | Calcium: 84mg | Iron: 2mg