Chocolate Zucchini Yogurt Bread
A moist and delicious chocolate zucchini bread made with creamy yogurt for extra tenderness and a rich chocolate flavor. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
Ingredients
1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
1 cup plain Greek yogurt
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 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 semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
Add the grated zucchini and plain Greek yogurt to the wet mixture and stir until evenly incorporated.
In a separate 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 until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.