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Rich Double Chocolate Zucchini Bread with Greek Yogurt

chocolate zucchini bread with Greek yogurt - featured image
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This moist, deeply chocolatey zucchini bread uses Greek yogurt to keep everything tender without being greasy. It’s the perfect balance of indulgence and practicality, made with simple ingredients you probably already have.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60ml) vegetable oil (or canola/melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium), squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Optionally, line with parchment paper leaving a 2-inch overhang on the long sides.
  2. Shred the zucchini on the large holes of a box grater to get about 1 ½ cups. Place the shreds in a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and glossy, about 30 seconds.
  5. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Fold in the squeezed zucchini and ½ cup of the chocolate chips (reserve the remaining ¼ cup for topping) until evenly distributed. The batter will be thick and slightly shaggy.
  7. Scrape the batter into the prepared loaf pan and spread into an even layer. Sprinkle the remaining ¼ cup of chocolate chips over the top.
  8. Bake on the middle rack for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges, lift it out using the parchment overhang (if used), and transfer to the rack to cool completely before slicing.

Notes

Squeeze the zucchini thoroughly to avoid a gummy texture. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent crumbling. The flavors deepen after a day, so making it ahead is recommended.

Nutrition

Keywords: chocolate zucchini bread, double chocolate zucchini bread, Greek yogurt zucchini bread, moist zucchini bread, easy zucchini bread

Find it online: https://sparklechew.com/rich-double-chocolate-zucchini-bread-with-greek-yogurt/