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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread made with Greek yogurt bakes into an extra-moist loaf with a tender, slightly tangy crumb that boosts the cocoa. This easy chocolate bread uses grated zucchini squeezed dry for a moist texture without heaviness.
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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: 330
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)
Zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat 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 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 zucchini, grated and squeezed dry until the batter looks evenly speckled.
  3. Fold dry ingredients into wet just until no dry streaks remain, then fold in chocolate chips.
Bake
  1. Pour batter into the prepared loaf pan and bake 55–65 minutes at 350°F until a toothpick comes out with moist crumbs and the top springs back lightly.
Cool and slice
  1. Cool the loaf 15 minutes before slicing to let the crumb set while staying moist.

Notes

For best moisture, squeeze grated zucchini very dry so the loaf bakes up tender instead of gummy. Store tightly wrapped at room temperature up to 3 days or in the refrigerator up to 6 days; freeze slices up to 2 months. For a dairy swap, use full-fat plain lactose-free Greek yogurt for the same tang and moist crumb.