This Yogurt Chocolate 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!
You should try this recipe before zucchini season ends. I know you can still find zucchini in winter, but they are not good 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.
Why We Like It
The best thing about this bread for chocolate lovers is that it’s almost guilt-free because it is made with yogurt, which helps the moistness and a little olive oil. I used plain yogurt in this recipe and I didn’t have to add much olive oil, which is another great thing about this chocolate zucchini bread. Homemade Greek yogurt would work fine too, but the amount might need to be increased a little.
What's more, it contains LOTS of shredded zucchini. It is the secret ingredient which makes the bread wonderfully moist. You end up with a super yummy chocolate bread packed with zucchini, which doesn't taste in the bread at all. Can you imagine that?
How to prepare zucchini
As you can see in the video below, we don't need to peel the zucchinis. Just use them with their skin on, they cook through in the oven. What's more, those tiny green pieces make a nice texture inside the bread when it is sliced.
Use a big hole cheese grater to grate the zucchinis. If you use a small one, you will end up with a pile of watery zucchini and it will effect the baking of your bread even if you squeeze it.
Grate the zucchinis on a piece of paper towel and then squeeze lightly in your hands. Don't try to remove all the juice. The zucchini shreds should still be moist so that the bread is perfectly moist when baked. Watch the video below to see how I do this step.
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 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
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 ½ 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.
Are you following a vegan diet? Here is my alternative that is as yummy as this bread: Vegan Zucchini Bread
Need a gluten-free version? Check the following recipe out! You might just need to add a little cocoa powder more chocolate flavor.
Gluten-Free Zucchini Bread from Making Thyme for Health
More Chocolate Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Yogurt Chocolate Zucchini Bread
INGREDIENTS
- 2 eggs
- 1 cup sugar
- ⅓ cup olive oil or vegetable oil
- ½ cup yogurt
- 1 teaspoon vanilla extract
- ⅓ 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.
Video
NOTES
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Lover says
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.
Zerrin says
Sooo happy to hear that you love the result! And thank you for sharing your vegan adjustments to the recipe.
Juanita W says
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!
Zerrin says
Thank you Juanita for sharing your experience with us. I'm so happy that the recipe worked for you!
Sandy says
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.
Zerrin says
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!
Jarmom says
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.
Stacy says
Made this bread yesterday. Used 2 cups zucchini and corn oil. The bread was PERFECT! I will make it again.
Dee says
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.
Zerrin says
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!
CP says
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!
Susan says
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.
Zerrin says
Thank you for sharing your experience with us here Susan! Decreasing the amount of zucchini could solve others' problems maybe.
Brenda says
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 9x5 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.
Megan says
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!
Kim says
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👍
Zerrin says
Hi Kim! So happy to hear that your kids love it. I always believe that kids have a better taste than we do.
Jessica says
Were you able to figure out the calorie content in one loaf?
Zerrin says
Sorry Jessica, but I don't know about the calorie in this bread.
Cindy says
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!
Zerrin says
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!
Steph says
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.
VV says
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.
Zerrin says
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.
Lexers says
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!
Zerrin says
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!