Yogurt Chocolate Zucchini Bread

Chocolate zucchini bread sliced on a wooden board

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3.5 from 20 reviews

Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.


  • 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


  1. Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.
  2. In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.
  3. Add in cocoa and mix with a spatula.
  4. Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
  5. Add in grated zucchini and stir just until it is coated with the batter.
  6. 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.
  7. 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.
  8. 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.