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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread made with Greek yogurt for an extra-moist, tender crumb with a slight tang. This easy chocolate zucchini loaf bakes until set with moist crumbs and slices clean after a short cooling time.
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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: 310
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
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Grease the pan thoroughly so the yogurt quick bread releases easily after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and coffee (if using) until smooth.
Add zucchini
  1. Stir the grated, squeezed-dry zucchini into the wet mixture.
Combine and fold in chocolate
  1. Fold the dry ingredients into the wet just until combined, then fold in the chocolate chips.
  2. Stop mixing when no dry streaks remain to keep the crumb tender.
Bake
  1. Pour the batter into the greased loaf pan and bake for 55–65 minutes, until a toothpick comes out with moist crumbs.
  2. Look for a set top and slightly pull-away edges while the center stays moist from the yogurt.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing.
  2. Slice after it firms up so the chocolate zucchini loaf stays intact.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a gummy center while keeping the loaf moist from the Greek yogurt. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months (slice first for easier thawing). For a dairy-friendly swap, use plain lactose-free Greek yogurt in the same amount.