This Chocolate and Yogurt Zucchini Bread is so moist and rich that I could even call them zucchini brownies in a loaf shape. Do you hear me zucchini haters? This bread will make you love zucchini! I’m pretty sure that you will be making this bread quite often and regret those years when you used to refuse eating zucchini.
The best thing about this bread for chocolate bread lovers is that it’s guilt-free because it is made with yogurt, which helps the moistness and a little olive oil. And it definitely has a lot of zucchini. Zucchini is the secret which makes it wonderfully moist. Can you imagine that?
My first try with chocolate and zucchini combination was a great success and Chocolate and Zucchini Cake is already one of our favorites. I remember how my friends were amazed when they learnt that the chocolate cake they were enjoying was made with zucchini. The best thing they loved was that the cake was so fluffy. I’m sure they would love my new Chocolate and Yogurt Zucchini Bread too, maybe even more because this one is more moist with more zucchini, yet without any zucchini flavor.
You should try this recipe before zucchini season ends. I know you can still find zucchini in winter, but they are not juicy enough and you will probably end up with a less moist or even a dry bread. Also, I don’t think winter zucchini has even the half of the vitamins summer zucchini does.
I used plain yogurt in this recipe, so I didn’t have to add much olive oil, which is another great thing about this Chocolate and Yogurt Zucchini Bread. I wonder how it would be if I had used Homemade Greek Yogurt and no oil at all to make it even healthier. Will be trying this soon! Please share the result with me if you try earlier.
If you love your chocolate bread very chocolaty, then use chocolate chips in this bread just like I did. You can never have enough chocolate, right? Don’t forget to top your bread with extra chocolate chips before baking! It will have a sublime tempting look with chocolate chips.
These ingredients make two loaves of Chocolate and Yogurt Zucchini Bread and my humble suggestion is that you should take one of the loaves to your neighbour because believe me the tempting smell of this bread will even reach next door. Another suggestion could be giving one of them to a friend who hates zucchini and don’t tell him the secret ingredient until he finishes the loaf!
Tips About This Recipe:
After receiving several questions, I think it would be better to make some points more clear.
- Some readers had doubts about the amount of flour. They think it should be more. Well, my cup size is 250ml and the amount of flour in this recipe is definitely enough. If you add more, your bread will not be that moist.
- I sometimes bake it in one loaf pan and 6 muffin liners instead of using two loaf pans. The size of my loaf pan is 20x10x6cm (8x4x2 1/2 inches).
- Some readers had trouble with the amount of grated zucchini. Could that be because they measure the zucchini before squeezing? You should grate and squeeze and then measure it to 3 cups. Don’t try to squeeze all the juice though, just squeeze it in your hands in batches.
Hope these help you to have a great result from my recipe here.
Serves 2 loaves
Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 eggs
- 1 cup sugar
- 1/3 cup olive oil or vegetable oil
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 and ½ cups flour
- 1 and ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 cups grated and squeezed zucchini
- 1 cup chocolate chips, plus ¼ cup for topping
- Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.
- In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.
- Add in cocoa and mix with a spatula.
- Mix flour, salt, vanilla powder and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
- Add in grated zucchini and stir just until it is coated with the batter.
- Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.
- Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.
- Let it cool completely before slicing and serving.
My cup size is 250ml and the amount of flour in this recipe is definitely enough. If you add more, your bread will not be that moist.
The size of my loaf pan is 20x10x6cm (8x4x2 1/2 inches). I sometimes bake it in one loaf pan and 6 muffin liners instead of using two loaf pans.
You should grate and squeeze zucchinis and before measuring it to 3 cups. Don't try to squeeze all the juice though. Just squeezing it with hands in batches is enough.