A moist and delicious chocolate zucchini bread made with creamy yogurt for extra tenderness and a rich chocolate flavor. Perfect for breakfast, snacks, or dessert.
1 cup grated zucchini, packed
1 cup plain Greek yogurt
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the grated zucchini, plain Greek yogurt, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Fold in the mini semisweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.