Another #bakefail for me. ARGH. Had the best intentions to try this greek yoghurt zucchini bread recipe from Sally’s Baking Addiction. I had all the ingredients in my pantry including the yoghurt so thought this would be an easy bake. So wrong!

I am pretty certain I know what went wrong. The cooking cream. The wet zucchini. The too many chocolate chips. I know you are thinking, “what was she thinking – adding cooking cream to a bake??”. I was thinking it could be used the same way it is used for the filling in a quiche recipe no? OBVIOUSLY not.

So that was the cooking cream. The wet zucchini? Well maybe I should have squeezed out the excess moisture first. I recall now doing it in previous bakes and it totally makes sense to do so. And the too many chocolate chips? Sally’s fault. For making it optional. And me, well, of course, I used more than the 3/4 cup that the recipe says is optional since using only 3/4 cup would mean I had 1/4 cup left in the box and I didn’t want to waste 1/4 cup of chocolate chips.

So maybe let’s go straight to the recipe now and we can look at my pre-choc greek yoghurt zucchini pudding failure photos and imagine to ourselves that it all turned out perfectly.

Ingredients (with slight tweaks from Sally’s original recipe)

  • 80ml coconut oil 
  • 120ml brown rice syrup
  • 1 large egg (room temp)
  • 121g plain greek yoghurt (my mistake here, I only had about 80g of it left so topped up with cooking cream)
  • 1.5 tsp pure vanilla extract
  • 190g AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup grated zucchini (oh here, I used more than 1 cup as well as my zucchini was larger and I didn’t want to waste!)


  • 2 tsp orange zest (the best thing with chocolate) – I added this
  • 95g chopped walnuts – I omitted
  • 115g rains or 135g chocolate chips – chocolate chips!

What to do

  1. Preheat your oven to 177C and get your loaf tin ready and greased. 
  2. Whisk the oil, brown rice syrup, yoghurt (and cooking cream!), vanilla in a bowl until combined. 
  3. In a bigger bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. 
  4. Pour the wet ingredients into the dry and gently combine using (my new) silicon spatula. Be careful not to overmix. 
  5. Gently fold in the zucchini, and optional extras you decide to add. 
  6. Pour your batter into your loaf tin and bake for 40-50 minutes. Toothpick test should come out clean. Sally’s advice on if your loaf is browning too quickly – is to cover it loosely with foil (good tip for heating up lasagna too). 
  7. Once done, cool completely before serving. 

This is a good freezer recipe – so will definitely try this again (but without getting too creative) and freeze for the kids’ school snacks.

Everything looks fine here. 
Still fine. I think. 
Love my new spatual spoon – it’s sturdy and doesn’t bend . 
I even threw some on some sunflower seeds!

Ok, so here’s how it looked when I pulled it out of the oven (I hope Sally never sees this, think she would be mortified).

Weird right?

It was like a soft super moist pudding. At that point I panicked and thought ‘maybe I should bake it for a bit longer’. So I stuck it back in the oven for another while.

And it still looked the same dark pudding mess. BUT, it tasted SO yummy! Like a bread and butter pudding but an orange choc flavour.

So what did I do? I cut some up, wrapped it up and gave it to my girlfriend down the road. And we ate the rest for dessert.