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. Video included in the post!
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?
Updated Picture:
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.
Chocolate and Yogurt Zucchini Bread
Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
- 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
Instructions
- 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, 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.
Notes
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.
Nutrition
- Serving Size: 2 loaves
I love the simply ingredients. The bread looks very moist and mouth watering. I will definitely make the recipe. I love anything with chocolate AND eating a healthy portion of zucchini. Thanks for the recipe.
I just made this recipe,however, instead of bread I made muffins. I shortened the baking time to about 20 minutes, just had to keep checking on the muffins and baked until they were cooked through. I used plain greek yogurt because it was what I had in the fridge! These turned out great and are SO delicious. Thanks for a new recipe that I will be sure to make again.
I also used Greek yogurt and made muffins….but mine turned out so bad. They were so rubbery…any suggestions what I may have done wrong.
So sorry to hear that Deanna! Could it be the baking duration?
I made this bread today and it was very good! Very moist and good flavor. Our zucchini was a bit chunky for the kids’ taste so next time I’ll shred it smaller. I used gluten free flour (Domata) for 1 cup of the flour and almond flour for 1/2 cup to make this gluten free. It worked well! Thanks for the recipe!
Thanks Laurel for the tip! I shredded it smaller and was pleased with the outcome… good call.
Made muffins as well. I wish I would have listened to myself: my favorite zucchini bread recipe has 2 cups of zucchini and 2 cups of flour. These sunk while cooling, and I thought were a bit gummy. I would decrease zucchini and increase flour.
yeah i had trouble too. Tried making muffins, followed the recipe exact and they cooked for an hour, an HOUR- muffins.. and were still slightly gooey. Needs more flour i think. Unless maybe I didn’t squeeze the zucchini well enough? But man, I squeezed the hell out of it, thought it was enough. Maybe letting the shreds sit out on a towel for awhile? Hmm. I like the idea though and the basic taste is perfect.
★★★★
Agreed! there was way too much zucchini in this recipe. You can easily see it when you cut each slice which isn’t the most appetizing thing to see. Mine also sunk when cooling, and I did not see why the batter was separated into two pans. Next time I’ll decrease the zucchini and only bake in one pan.
★★★
I made two loaves today and the batter was very smooth. The two loaves rose in the pans, however, during the cooling time they collapsed. They were very dense and not like the photos. The taste was not the greatest. All that I tasted was the olive oil. I’m not sure if the olive oil or too much zucchini may have caused the loaves to sink.
★
Sorry to hear that Fran! I guess the amount of flour was not enough or zucchinis you used were too juicy.
I had the same problem. I actually made the recipe twice! Thinking that I had done something wrong the first time. The loves didn’t rise much and when they cooled they sank. It was not even edible. I wondered if there was a typo in the recipe. I was surprised that it was baking powder and not baking soda. My other zucchini bread recipe calls for baking soda. Was very disappointed!
★★
Really sorry to hear that Phyllis. I’m really confused about this recipe. Some of the readers are successful with it while the others are disappointed. I really wish I knew the problem for those who ended up with failure.
These look delicious but I’m wondering about the grated and squeezed zucchini. Am I supposed to squeeze all the water out of the zucchini before adding it? I thought the moisture in the zucchini was what made this so moisto squeezing the water out didn’t quite make sense. Thanks!
When I made this I grated it, chopped it then put it all on a paper towel and sort of soaked the water with another paper towel. But I too was afraid of not having enough moisture so I just blotted the zucchini and it turned out just fine.
Thank you so much Erica for sharing your experience with us!
Hi Kim, you don’t need to try to squeeze all the water, but squeeze most of it. The bread will still be moist because zucchini will still release a little water when baking. Also the texture of zucchini will add to the moistness. 3 cups of grated zucchini will make the bread moist enough. Another thing is that I used yogurt in this bread and it helps the moistness as well. Hope you enjoy when you try!
I made this today but used coconut sugar instead of white and it was fine. I also only used 2 cups of flour and 2 cups of zucchini. I grated the zucchini and also chopped it up so it wouldn’t be so chunky. I used the milk chocolate chips and it was delicious. I also used just one 8×4 pan since I cut out a cup of flour and zucchini. It puffed up nicely and stayed up.
cup size ?? 250 ml?
250ml, right.
Ml = mililiter. Liters are used to measure liquids whereas solids like flour and zucchini should be measured in grams. Your recipe uses cups. One cup is 8 ounces. 250 ml is actually 8.45 ounce. You need to get yourself a set of standard measuring devices. And decide on metric or American measurements. They aren’t interchangeable.
I will definitely try this recipe and it will go in my recipe box. I always grow zucchini in my garden.
I had an opportunity to read your blog tonight, it’s been a busy summer here so I needed to catch up! What a wonderful job you’ve done, Zerrin. Each and every recipe and your magnificent photos made me want to get back in the kitchen and try them all – pronto! xo
I too decided to make mini-muffins instead of loaves. In making muffins/mini-muffins, I used liners and thought that baking 10-15 minutes would be sufficient. Luckily, I had a tester tray of only 4 muffins. Well…they didn’t bake all the way through. I filled the next tray of 24 muffins and increased to 18-20 after searching the web for some sort of conversion information (loaves to muffins). They, too, came out uncooked (I ended up putting them back in for an additional 5 minutes). Next batch, increased to 25 minutes…we’ll see how they turn out. I used a toothpick in the center to test them and it did come out clean, but after taking them out and checking them, I felt they could still use more time baking.
I hope they turn out okay, these muffins are for football snack related theme at our office cook-off. Of course, I didn’t see the above comments about adding more flour and less grated zucchini until all the mini-muffins had already been baked. 🙁
My tester also came out clean, but they were not finished baking.
I didn’t have applesauce on hand so substituted coconut oil. The batter was not enough for 2 loaves. It made one loaf and 4 muffins. The zucchini was measured pre-ringout, so i’m wondering if that attributed to it? I was also expecting it to rise like a traditional bread. Wouldn’t baking soda make it rise instead of baking powder?
This was a really tasty treat and I will make it again with applesauce. The coconut oil does give it a nice taste though!
I mean I substituted the coconut oil in place of olive oil.
Hello:
I followed the directions exactly (and I’m skilled) and my bread looks nothing like your pictures and the results were mediocre at best. I can’t figure out why the batter was divided into 2 pans?
When I was searching for the website for this recipe I discovered a similar recipe (with a few minor ingredient changes) here – http://www.barbarabakes.com/2012/07/chocolate-chocolate-chip-zucchini-bread-2/
Blog recipes – the culinary equivalent of a trip to Vegas.
Deborah Reid
Hi Deborah! After hearing such feedbacks from some other readers as well, I’ve decided to make the recipe again very soon to see if I’ve written anything wrong. Then I will update the recipe here if needed. I divided the batter into 2 pans because it was too much for one.
Thanks for sharing another chocolate zucchini bread recipe here. Will check it out for sure.
I think I’m having the same problem here. Any update on this?
★★★★★
Debra, Have you tried the other recipe? After two tries and failure on this one, I’m afraid to try another one! Although the reviews on the other one are all good ones. We are having a family gathering this weekend and I was making it for that.
I love to bake and try new things. This did not turn out well. I’m actually going to throw it away and I HATE throwing food away.
I’m really sorry to hear that. What went wrong? I’d love to help because I hate when a recipe doesn’t work too and when I have to throw food away.
The same thing happened to me. The flavor was okay but the consistency was gummy. The cakes collapsed on cooling and did not look good enough to give away as I planned. Arghhhhhhhh.
The nutrition information just says “2 loaves”. Do you happen to have any actual nutritional info on this recipe. I am specifically wondering about calories per serving.
Sorry for that mistake. Unfortunately I don’t know about calculating calories much.
These were a hit at a family cookout! I used applesauce instead of oil and used greek yogurt too! Super yummy and enjoyed by both kids and adults! I will be using this recipe again! SCRUMPTIOUS!!
Thanks Kathy for letting me know that the recipe worked for you. Although I’ve made it a couple of times with the same recipe, after receiving several negative comments about it, I started to think if there is something wrong with it. So maybe the problem for those who experienced a bad result as the yogurt they used. Maybe it was too juicy. Using applesauce makes this yummy chocolate zucchini bread even healthier. Thanks for the idea!
Wow so amazing thank you for your recipe I'm definitely making this again!
And the recipe did not need any changes and its perfect for two pans
★★★★★
Thank you so much Krystal! This was the comment I’d been waiting for 🙂 Nice to hear that someone tried this recipe and loved as much as I did.
Sooo I guess this is probably an amateur question…. Did you peel the skin off the squash first and then grate it or did you grate it and cook it with its skin?
Thanks
With the skin. I never peel zucchinis as their skin is so thin.
Just made this, 2 loaves and it is absolutely gorgeous,can’t stop eating it! I substituted 1/2 cup xlytol and apple sauce for the sugar and used half oats and half wholewheat flour. Squeezed the water before measuring the 3 cups and it is Perfect thank you!! (Going to freeze one loaf so I don’t eat it all in one go!)
Thank you Emily for this positive comment! I really needed to hear it after receiving several negative ones. I really don’t know what is the problem with those who had bad experiences with the recipe. And thank you for sharing what you changed in the recipe. Yours sounds definitely healthier. I need to try it that way soon.
Zucchini is almost $4 each here, does anyone know how many I need to be approximate so I don’t overbuy.
Hi Jessie, we need 3 cups squeezed zucchin for this recipe, but I can’t say how many zucchinis you need. It depends on the size of zucchini. About 1 pound might be enough.
3 zucchinis will make 3 cups easily.
Well, I want to mail a special, homemade gift to a friend. I have frozen, shredded zucchini in freezer from the garden. I use it all winter for side dishes and breads. Wonder if this will hold up in the mail? Also, when I defrost my three cup packages, most of the moisture has separated and I simply drain. Think this will work? Oh, and I don’t care if I have to pay for over nite shipping:-)
Hello ! I tried making this bread with my cousin and unfortunately it didn’t turn out as well as I had hoped . I was wondering what kind of yogurt everyone used … Non-fat or full fat … Could that be why it remained doughy ?
Unfortunately I had the same disappointing results. I used applesauce instead of oil, finely grated zucchini, and vanilla regular fat Greek yogurt. I baked for the recommended time, stuck a toothpick in and it came out clean so I assumed it to be done. Let it cool for a little bit then I got too hungry to wait so I sliced it open. It was pure gooey, uncooked dough inside! I cooked it for an additional 45 minutes but it was still gooey and now very cooked crusts. It also did not rise at all.
A few things that I did a bit different from the original: I did have to let the dough sit a bit while I grated the zucchini. I did sift the dry ingredients but did not mix them first. These are the only things I could think of that I did different that could have resulted in a different outcome. I was extremely bummed that it didn’t turn out!
Hey! I’m so exited to make this bread! I had a quick question about the zucinni…is the three cups packed or “fluffed” after squeezing? Thanks for the great recipie!
Hi Kelsey, just place the grated zucchini in the cup when measuring, no shaking or pressing on them.
I used coconut oil and vanilla Greek yogurt. Didn’t rise like I thought but very moist and Yummy.
This recipe was a complete waste of time and ingredients. I made mine in muffin tins, which doesn’t usually make a difference. It was WAY too much zucchini for the ingredients. The insides are gooey, not in a good way, and practically solid zucchini. I am very not pleased with the outcome. I do NOT recommend.
★
can you make this gluten free?
★★★★
I made this today and am happy with it. I did NOT squeeze the zucchini as I think I would have had to put weights on it to really get much water out of it. Each loaf ended up being about 1.5 inches tall. I’d say it compares a bit to brownies. What I like, that others may have complained about is that it is so moist it is somewhat gooey inside. Personally, I love this. It reminds me of molten lava cakes! My only negative remark is that I wish it had risen higher (which it seemed to do in the oven, but as someone else pointed out, it dropped upon cooling). Obviously the density of the zucchini is the culprit and this was to be expected I suppose. Maybe an additional egg might have helped it hold its risen height. I will make this again I’m sure. Next time I might add walnuts. Thank you.
★★★★★
omg!!! yummy, yummy, yummolicious! i made few slight changes. instead of the full amount of sugar, i reduced it and added some: agave, raw honey and sun crystals; next time i might even reduce the sweetener a bit more, the chocolate adds sweetness of it’s own. instead of only milk chocolate chips i added some dark chocolate. i didn’t put extra chips on top. i snuck some flax seeds, chia and oatmeal in it as well. the final thing i did was add cinnamon. all told the flavors were like a party in my mouth. even my fussy gus 10 year old loved it!! yay!! to the creator of this recipe and thank you for sharing. 🙂
Thank you for sharing your experience with the recipe! The stuff you added in to this bread all sound so good and healthy, so I’m sure yours turned out much better than mine. Happy to hear that your kid loved it too! Isn’t this a great way to make kids eat zucchini and other healthy ingredients like chia, flax seed or oatmeal?
Just made this recipe. The bread did not rise at all and like others have said is kind of gummy. Taste is ok. Edible but not exactly good.
★
Sorry to hear that the recipe didn’t work for you Catherine. Probably it’s because the type of yogurt you use. I use plain homemade yogurt.
I was very nervous about this recipe after many reviews of failed attempts. I went online and read other recipes to get an idea where the problem may be, but then some reviewers also had great success with Give Recipe’s way, and I decided to go for it. My zucchinis came fresh from the garden but strangely when I grated them they had very little juice at all and squeezing them was a waste of time. I followed Zerrin’s recipe , to a T, right to the end until I had to put it in the pans. At that point I felt the mixture seemed a little dry. I poured half the batter into one cake tin and then I added a dash more milk to the second half of the mixture. Both cakes are fabulous but perhaps the one where I added just a little more milk was just a little bit nicer. However, the one with a bit more milk did not rise as much. Out of interest, if you live in Turkey and can get hold of Basak cocoa powder, I think it has to be rated as one of the best in the world, leaps and bounds ahead of Bournville or Cadbury etc. It’s amazing and I go to great lengths to always use this one. It also makes brilliant hot chocolate drinks in winter time and gives a far stronger chocolate flavour to cakes and brownies than any other cocoa powder I have ever used.
Thank you Zerrin. It’s a keeper.
★★★★★
Thank you Lulu for sharing your expereince with us. This is the most controversial recipe on the blog I guess. I don’t know how but some readers are really happy with it while the other readers are disappointed. I’ve never thought of adding extra milk into the batter as mine is always wet enough. I don’t know why your zucchini is dry when grated, mine is always too juicy. But of course it’s a good idea to add milk (or yogurt) if you think the batter is too dry. You made a great test with the recipe. So you can add that extra milk at the beginning the next time and then the cake will rise well and the taste will be as good.
I’ve never heard or seen Basak cocoa powder, I mostly use Dr Oetker or Ulker and quite happy with them. But will have to check for Basak now!
Thanks again Lulu for sharing your experience here!
I made this recipe-followed the instructions as written-and it was absolutely delicious. Moist, chocolatey, and not too sweet. Thanks so much! I will definitely make again. : )
★★★★★
Thank you Kareen! Happy to hear that you loved it!
Made this recipe with great success! Put the mix in a muffin pan and cooked for just under an hour. Result was very moist (but not mushy or gooey). Will make this recipe again and again. Can’t understand why there are so many negative comments – my guess is people aren’t cooking it long enough…takes longer than expected, so keep an eye on it when its in the oven and it will turn out great!
Thank you soooo much for this positive comment Lexers! It’s always great to hear that my recipe works fine for others too. I’m really sorry for those who had bad experience with the recipe and I really want to help them. As you say, maybe it is the baking time, maybe the oven -you know the degree might be different and maybe they need to bake it at a higher degree. Or even it might be the type of zucchini, some have less juice than expected while some are juicier. I think baking always needs experience. I mean you make something and don’t like it, then you try it again changing something. Testing gives us the right result in the end. I sometimes fail when I try a new recipe and this is what I do at least.
Thanks again for sharing your opinion and your advice!
I am not sure why my loaf is always a lot thinner than recipe photos… Lol… But it is still delicious! Mine just didn’t rise.
★★★★
Could it be the brand of baking powder or baking soda you are using? I would try a different one if you’re always having the same problem. Another reason might be about how long you whisk the ingredients. You should whisk so long after you add the dry ingredients, just until everything is combined. Hope these help.
Like many of the other comments, the loaves sunk after taken out of the oven and they STILL gooey on the inside. I stuck them back in for another 30 MINUTES but they were still gooey. Waste of ingredients . . . I had to throw them both out. Pretty disappointed as I needed something for tomorrow.
I made this recipe and put it into my pan for small loaves. They were ready in 25 minutes and very delicious! I just put baking cups in the bottoms of the mini loaf sections and then didn’t have to cut into a large loaf, just handed everyone their own loaves. Very moist and chocolate flavored and everyone loved it. I will make this over and over again because it’s so easy and delicious and ready in a short time.. I didn’t even get out the mixer. I just mixed the eggs and sugar with a whip and then stirred everything else with a wooden spoon. Everyone said Yummy!
★★★★★
Hi Cindy! I’m so happy to hear that you love the recipe. Baking it in small loaves is a great idea! You don’t have difficulty in slicing a large loaf that way. And I’m sure the presentation is better.
Thank you for sharing your experience with us here. Cheers!
Were you able to figure out the calorie content in one loaf?
Sorry Jessica, but I don’t know about the calorie in this bread.
Winner, winner, chicken dinner! This worked awesomely. The only difference I made, was that I decreased the cooking time by 10 mins. Beautifully moist. Kids didn’t even notice the greenery👍
Hi Kim! So happy to hear that your kids love it. I always believe that kids have a better taste than we do.
Made this today and didn’t really care for it. I made it as muffins and while they did cook, they sunk and were way too much zucchini. My kids wouldn’t eat them – they could see the zucchini and just thought they tasted off. Glad it worked for some – just not us, but a good try!
I should have read the comments before making this as unfortunately, my loaves did not turn out either. They were way underdone (even after extra time) and so flat. I divided into 2 pans but really, putting all the batter in one 9×5 loaf pan (which I usually use) would have been just fine. I bake A LOT and I thought the amount of flour seemed a little low so I think that might be it but either way, I’d definitely suggest retesting this recipe to see if any adjustments need to be made.
I made this recipe today. I decreased the zucchini to 2 cups. Used almond and coconut flour and coconut sugar. Used 1 pan. Came out pretty good. Probably a little different with coconut ingregients but I really enjoy it.
Thank you for sharing your experience with us here Susan! Decreasing the amount of zucchini could solve others’ problems maybe.
Just made this and contrary to most other posts I am very pleased with the turn out. I made into 5 miniature loaves. I only used one zucchini so I didn’t get near as much as the recipe called for and I also used chobani plain Greek yogurt and it came out fabulous! Can’t wait to share with friends, thank you for posting this recipe!
Hi! I thought I could offer some suggestions here. If people use dutch process cocoa, the action in the baking powder won’t occur; natural cocoa powder should be used. You will also get a much better rise if you use baking powder *and* soda. Even a quarter teaspoon will help and be activated by the acid in the yogurt. If you cut your zucchini amount in half, the bread will not be as dense and weighed down. Lastly, you suggest the toothpick come out wet but it should actually come out clean if the loaf is done. You are telling people to take the loaves out when they are undercooked. Hope this helps clear up the mystery about why so many are having issues with this recipe.
Thank you for your suggestions Dee! Well, I don’t need baking soda because the baking powder I use is enough to rise my bread. But using it with soda could be worth for those who don’t have the same result. 3 cups zucchini makes this bread wonderfully moist, that’s what I like in this bread. About the toothpick thing, I recommend it be slightly wet as I wanted it to be moist. It is definitely not undercooked. This is just how I make this bread and I feel really sorry when our readers don’t end up with the same result. You know baking needs experience and experiments to have the desired result, so all the suggestions you give here are definitely worth trying. Thanks again for sharing these here!
Made this bread yesterday. Used 2 cups zucchini and corn oil. The bread was PERFECT! I will make it again.
I don’t know how this turned out for some people. I did everything and this is nothing like zuchini bread I’ve made before. The batter was too thin and cooked for over an hour and was still soupy and doughy. Ugh. This recipe is not for everyone I guess. Very disappointed.
Made this a week ago and I am ready for round 2. The bread was delicious as written. So moist without being gummy and not too sweet. Best chocolate zucchini bread recipe I have ever made! Thank you.
Hi Sandy! So glad to hear that you are happy with the result. Hope the video is helpful too. Thank you for sharing your thoughts here!
I didn’t read the reviews until the cake was in the oven, so it was a bit of nail-biter.
IT CAME OUT AMAZING.
Moist, rich and sinful tasting – at the same time, light and airy. This recipe is a keeper (next time, i will try less sugar, or maybe honey instead)
My changes: 1 package of vegan yogurt (may be more than half a cup? didn’t measure), chia seeds in water instead of eggs, and not quite 3 cups full of zucchini.
If you see your batter is runny, add some flour before putting it in the oven. But this recipe was amazing as is, for me.
Sooo happy to hear that you love the result! And thank you for sharing your vegan adjustments to the recipe.
My two loaves were a hit! They were very dense and moist, absolutely delicious! I think the major in the success or failure of this recipe is the zucchini. Mine wasn’t too watery so I didn’t squeeze any water out.
As someone else commented, perhaps add more flour if it’s too runny. I made no changes to the recipe and it turned out great.
Thank you for the recipe!
Thank you Juanita for sharing your experience with us. I’m so happy that the recipe worked for you!
I read the reviews while the loaves were in the oven and I was so worried that they wouldn’t turn out. But, they were great and everyone loved them. I will say they weren’t the tallest loaves around but they sure we’re yummy.
Thank you Laura for sharing your opinion here! Happy to hear that you loved it!
Hi! I read thru all these comments and had a couple thoughts. In the us 1 cup is actualy 200 mL. If ur using a 250 mL cup to measure the flour, thats actually 1 1/4 cup. This means u are probably adding an additional 1/4 and two tablespoons flour than people in the usa.
Also, homemade yogurt probably works best as store yogurt, even organic real yogurt is a little different. Id like to try this recipe but wanted to ask about the flour to get a more exact measurement. Weight is best but most ppl dont have a kitchen scale.
Also I saw a commentor say that if u use dutch process cocoa, the baking powder will not activate. Actually its baking soda that doesnt work well with dutch cocoa sometimes because it needs acid to activate, and dutch cocoa has been alkalized. So the type of cocoa shouldnt matter too much.
I was skeptical after mixing up the ingedients and it seemed the zucchini outweighed the batter. I figured it would be a mess. However, it came out delicious! Didn’t rise very high but I did change ingredients. Coconut palm sugar, coconut oil, raw cacoa powder, and Fage Greek yogurt were my substitutions. I will make this again for sure since I have a pile of zucchini! Next time I will add nuts, oatmeal, and applesauce.
Yum!
Hi Sydney,
I’m so happy to hear that you loved it. Thanks for sharing what changes you made! There might be other readers out there planning to use those ingredients for this recipe and now they have an idea. Thanks again!
Really disappointing. I made this just as instructed, I have a thermometer in my oven so I know the temp was correct, my baking powder is fine, and the loaves did not rise and were burned on the outside and completely raw in the middle after an hour and 10 minutes of cooking, even after I turned up the temp towards the end. I have to throw them away. Probably ought to take this recipe down or alter it, considering how many people have had trouble. It’s a real pain to dirty dishes and spend time only to have to throw food in the garbage. Really disappointed.
★
Added some dried Montmorency tart cherries. YUM!
★★★★★
very good. I did 2 pans but could have used one. It also only took 50 minutes to bake but that was probably because my loaves were thin.
★★★★★
Thanks Carol! I guess the depth of our pans are different. As for the baking time, you know ovens might be different and it’s a matter of some experience when it comes to baking. Thanks for sharing your experience, it might help others too.