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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread is an extra-moist chocolate loaf made with Greek yogurt for a tender crumb and a slight tang. Grated zucchini adds moisture, while chocolate chips and optional strong coffee deepen the chocolate flavor.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Yogurt chocolate zucchini bread loaf
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1 cup Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini (grated and squeezed dry)
  • 1 cup chocolate chips
  • 2 tbsp strong brewed coffee (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and strong brewed coffee (if using) until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
Assemble batter
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Fold in the chocolate chips until evenly distributed.
Bake and cool
  1. Pour the batter into the greased loaf pan.
  2. Bake for 55–65 minutes at 350°F until a toothpick comes out with moist crumbs.
  3. Cool in the pan for 15 minutes before slicing to help the loaf set.

Notes

For the most moist crumb, squeeze the grated zucchini very dry before mixing so it doesn’t make the batter watery. Store leftovers in the refrigerator for up to 4 days. Freezing: yes, wrap slices and freeze up to 2 months. Dietary swap: for a lighter option, use low-fat Greek yogurt, noting the loaf may be slightly less rich.