Go Back

Yogurt Chocolate Zucchini Bread

Yogurt zucchini bread with Greek yogurt creates an extra-moist, dark chocolate loaf with a tender crumb and a slight tang that deepens cocoa. This easy chocolate bread includes grated zucchini and chocolate chips, then bakes until a toothpick shows moist crumbs.
Print Recipe Pin Recipe
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)
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed coffee optional
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter slides out cleanly.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl until the color is even.
Mix batter
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (if using) until smooth.
  2. Stir in the grated, squeezed-dry zucchini until evenly distributed.
  3. Fold the dry ingredients into the wet ingredients until just combined to keep the crumb tender.
  4. Fold in chocolate chips so they’re suspended throughout the batter.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
  2. Cool the loaf for 15 minutes before slicing so the center sets without crumbling.

Notes

For the moistest texture, squeeze the grated zucchini very dry—excess moisture can make the loaf dense. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. If you want a lighter option, swap to low-fat Greek yogurt (the tang stays, but the crumb may be slightly less rich).