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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread with an incredibly tender crumb, made with Greek yogurt for a moist texture and slight tang. Bake a dark, chocolate loaf with zucchini and chocolate chips, then cool for clean slices.
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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: 320
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) Use full-fat Greek yogurt for the best moist crumb and slight tang.
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed coffee (optional, deepens chocolate flavor) Optional; strengthens the chocolate flavor without making it taste like coffee.
zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry Grate and squeeze dry so the loaf bakes instead of steaming.
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a thin, even coating so the loaf releases cleanly.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl until the cocoa and leaveners are evenly distributed.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (if using) until smooth and glossy.
  4. Stir in the grated zucchini (squeezed dry) until evenly dispersed throughout the batter.
  5. Fold the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips to keep the crumb tender.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 55–65 minutes at 350°F, until a toothpick comes out with moist crumbs.
  2. Cool the loaf for 15 minutes before slicing so the crumb sets and the slices hold their shape.

Notes

For best texture, squeeze grated zucchini very dry (it should feel barely damp) before mixing—this helps the loaf bake through without turning gummy. Store tightly wrapped at room temperature up to 3 days or refrigerated up to 5 days; freeze slices in a freezer bag up to 2 months for quick thaw-and-eat. For a dietary swap, use a dairy-free Greek-style yogurt substitute cup-for-cup and expect a slightly different tang and moisture level.