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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread with Greek yogurt makes an extra-moist loaf with a tender crumb and a slight tang. This easy chocolate bread bakes until a toothpick shows moist crumbs, then cools 15 minutes for clean slices.
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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
  

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, deepens chocolate flavor) Optional
zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is well-coated so the loaf releases cleanly.
Mix dry and wet
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined. The mixture should look uniformly dark with no visible cocoa clumps.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (optional, deepens chocolate flavor) until smooth. Stop as soon as the mixture looks glossy and lump-free.
  3. Stir in zucchini, grated and squeezed dry until the batter is evenly speckled. The batter should look thick and cohesive.
Combine and bake
  1. Fold dry ingredients into wet until just combined, then fold in chocolate chips. Mix only until you no longer see dry streaks to keep the crumb tender.
  2. Pour the batter into the prepared loaf pan and bake 55–65 minutes at 350°F. Look for a toothpick to come out with moist crumbs and a slightly set, domed top.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. The center will finish setting and the slices will hold their shape.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes up thick instead of wet in the middle. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. To make it dairy-friendly, use a plain lactose-free Greek yogurt instead of full-fat Greek yogurt and proceed the same way.