Chocolate Chip Zucchini Bread

Name: Chocolate Chip Zucchini Bread with Toasted Sesame–Peanut Crumble
Total time: 1 h 30 min
Yield: 2
Cuisine: North American
Ingredients: 2 cup Flour; 2 tablespoon Sesame Seeds; 1 tablespoon Sesame Oil; 3 ounce Semisweet Chocolate Chips; 10 tablespoon Yogurt; ½ cup Rolled Oats; 1 unit Milk; 1 tablespoon Baking Powder; 1 teaspoon Cinnamon; 1 ounce Peanuts; 1 unit Zucchini; 4 tablespoon Brown Sugar; Salt; Cooking Oil; Sugar; Butter

with Toasted Sesame–Peanut Crumble

Recipe Development TeamUpdated on July 17, 2025

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Chocolate lovers and anyone hoping to sneak a bit of veg into a satisfying snack—this one's for you! Grated zucchini and yogurt combine with flour, sugar, cinnamon, and chocolate chips to create a moist, tender quick bread, dotted with pockets of decadent melted chocolate. It's topped with a toasted sesame seed, oat, and peanut crumble for a savory crunch.

Tags:

Ready to Eat

Allergens:

Wheat

•Sesame

•Soy

•Milk

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour 30 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

/ serving 2 people

2 cup

Flour

(Contains: Wheat)

2 tablespoon

Sesame Seeds

(Contains: Sesame)

1 tablespoon

Sesame Oil

(Contains: Sesame)

3 ounce

Semisweet Chocolate Chips

(Contains: Soy)

10 tablespoon

Yogurt

(Contains: Milk)

½ cup

Rolled Oats

1 unit

Milk

(Contains: Milk)

1 tablespoon

Baking Powder

1 teaspoon

Cinnamon

1 ounce

Peanuts

(Contains: Peanuts)

1 unit

Zucchini

4 tablespoon

Brown Sugar

Not included in your delivery

Salt

Cooking Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories500 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate61 g

Sugar25 g

Dietary Fiber3 g

Protein8 g

Sodium450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

• Adjust rack to middle position and preheat oven to 350 degrees. Lightly oil an 8-by-8-inch baking dish. Wash and dry produce. • Trim and grate zucchini on the largest holes of a box grater over a clean kitchen towel. Spread out in a single layer and sprinkle with a big pinch of salt; set aside. • Cut 3 TBSP butter into ½-inch pieces. Place in a small bowl and set aside to soften for at least 10 minutes. • Crush peanuts in their bag.

• In a large bowl, whisk 1½ cups flour (you'll use more later), baking powder, cinnamon, and ½ tsp salt until combined.

• In a medium bowl, whisk yogurt, three packets of brown sugar, ⅓ cup milk, ⅓ cup white sugar, and ¼ cup oil until combined. • Transfer grated zucchini to bowl (no need to squeeze out liquid from zucchini first!). Stir to combine.

• To bowl with softened butter, add oats, sesame seeds, crushed peanuts, sesame oil, remaining brown sugar, 2 TBSP white sugar, and 2 TBSP flour (be sure to measure—we sent more!). Season with a pinch of salt. • Using your fingers (or a fork), mix until everything is well combined and crumbly (mixture should resemble wet sand).

• Add zucchini mixture to bowl with flour mixture. Stir until most of the flour mixture has been incorporated (don't overmix!). • Add chocolate chips to batter; gently stir until incorporated and no pockets of dry mix remain.

• Pour batter into prepared baking dish. Evenly top with sesame-peanut crumble. • Bake on middle rack until cooked through and a toothpick inserted in the center comes out clean, 55-60 minutes.

• Once cool enough to handle, cut zucchini bread into 16 pieces. Serve. • To stash: Transfer zucchini bread to an airtight container or wrap in plastic wrap; keep on your counter or in a cool, dry place for up to four days. To store longer, slice zucchini bread, then wrap individual pieces in plastic wrap and freeze (they'll last in the freezer for up to three months).