Zucchini Bread with Flax and Chocolate Chips

This recipe is easily doubled. I know there are a million zucchini bread recipes (and some I've been posted already). This one is my new favorite. It is unique because it has amazing texture. Kind of firm whereas most zucchini breads are just really mushy (in a good way!). I like to make muffins with this recipe and little loaves too. This bread is coming with me to Brittany's place! We're crashing there on our way to Quito. 

I've been kind of on a traveling hiatus but this month has been a whirlwind of trips already. We spent a lot of time back in Pittsburgh for the marathon and the reunion weekend. It was much needed and so so refreshing to see everyone!! Also to get amazing burgers at OTB and to try all the desserts at the new bakery in South Side.

Anyways it has been a year since I've been on a plane. That hasn't happened since I don't know when! So we're going on a 10 day adventure to YOLO and celebrate Kelly's first year of college. Ya!

This recipe is from my cousin's girlfriend via Pinterest via Food and Wine. Sources!

1. 2 cups all-purpose flour (I've also used spelt with success)

1. 1/4 cup flax seeds (whole)

1. 1/2 teaspoon cinnamon

1. 1/2 teaspoon baking powder

1. 1/2 teaspoon baking soda

1. 1/2 teaspoon salt

1. 3/4 cup plus 2 tablespoons sugar

1. 2 large eggs

1. 1/2 cup vegetable oil

1. 1 tsp vanilla extract

1. 1/2 cup fat-free plain Greek yogurt

1. 1 cup coarsely grated zucchini (from about 1 medium zucchini)

1. 1/2 cup chocolate chips 

Preheat oven to 325 degrees. Grease whatever pans you are using. Mix dry ingredients together minus sugar. In a separate bowl mix the eggs, oil, and sugar together. Add the yogurt and then the zucchini. Fold the dry ingredients into the wet and just when mixed, add the chocolate chips.

Bake for about an hour + 10 minutes until a knife can be removed cleanly from the center. These are the directions for a loaf pan. Muffins will only take 30 minutes or so.