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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread made with Greek yogurt for an extra-moist, tender crumb and a faint tang that deepens the chocolate. This easy chocolate bread bakes in a loaf pan with grated, squeezed-dry zucchini and gooey chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup Greek yogurt (full fat) Use full-fat for the most tender crumb.
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed coffee (optional, deepens chocolate flavor) Optional—skip it if you want no coffee flavor.
Zucchini and add-ins
  • 1.5 cup zucchini, grated and squeezed dry Grate and squeeze firmly so the loaf bakes instead of steaming.
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Grease thoroughly so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together. Keep whisking until the cocoa is evenly distributed.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (if using) until smooth. Scrape the sides so no streaks of yogurt remain.
Add zucchini
  1. Stir in grated zucchini that’s been squeezed dry. The batter should look thick and glossy rather than watery.
Combine and add chocolate
  1. Fold the dry ingredients into the wet mixture just until combined. Stop mixing as soon as you no longer see dry flour.
Fold in chocolate chips
  1. Fold in chocolate chips. Distribute them evenly so each slice has pockets of chocolate.
Bake
  1. Pour the batter into the greased loaf pan and bake at 350°F for 55–65 minutes. Bake until a toothpick comes out with moist crumbs, not wet batter.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. This rest helps the yogurt-braised crumb set for clean slices.

Notes

Pro tip: squeeze the grated zucchini very well (or even blot with a towel) so the loaf bakes with a tender crumb instead of turning gummy. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; freezer yes—freeze slices up to 2 months. Dietary swap: use plain low-fat Greek yogurt in place of full-fat for a lighter loaf, though the crumb will be slightly less rich.