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Yogurt Chocolate Zucchini Bread

Yogurt zucchini bread with Greek yogurt makes an extra-moist chocolate zucchini loaf with a tender crumb and a slight tang. This easy chocolate bread bakes up dark and rich, with shredded zucchini baked right in for lasting moisture.
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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: 330
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 mix-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Grate zucchini and squeeze it dry until you have 1.5 cups.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined, with no dry streaks.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and strong brewed coffee (if using) until smooth and glossy.
Combine batter
  1. Stir the grated squeezed zucchini into the wet mixture until distributed.
  2. Fold the dry ingredients into the wet just until no flour pockets remain, stopping as soon as the batter is combined.
  3. Fold in the chocolate chips and look for even speckling throughout the batter.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top for even baking.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs and the loaf looks set at the edges with a slightly domed top.
Cool and slice
  1. Cool the loaf for 15 minutes in the pan, then slice with clean edges.

Notes

For the most moist yogurt zucchini bread, squeeze the grated zucchini very well so the crumb stays tender instead of gummy. Store sliced bread in an airtight container at room temperature for up to 3 days or in the fridge for 5 days; freeze individual slices wrapped tightly for up to 2 months. For a dairy-light option, use low-fat Greek yogurt instead of full-fat (texture stays tender, with slightly less richness).