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Yogurt Chocolate Zucchini Bread

Yogurt chocolate zucchini bread with an extra-moist, tender crumb made using Greek yogurt. This chocolatey loaf stays moist with a slight tang, plus rich flavor from optional strong brewed coffee.
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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
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) Optional; if skipping, increase vanilla extract to keep flavor balanced.
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry Grate, then squeeze dry so the loaf bakes up dark and tender without excess moisture.
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined and no cocoa streaks remain.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt (full fat), vanilla extract, and strong brewed coffee (if using) until smooth and glossy.
Add zucchini
  1. Stir in grated, squeezed-dry zucchini until the batter looks thick and speckled with green.
Combine and add chips
  1. Fold the dry ingredients into the wet mixture just until no dry pockets remain, then fold in chocolate chips.
Bake
  1. Pour the batter into the loaf pan and bake for 55–65 minutes at 350°F until a toothpick comes out with moist crumbs.
Cool before slicing
  1. Cool the loaf for 15 minutes before slicing to let the crumb set while staying moist.

Notes

Pro tip: squeeze the grated zucchini very dry—this prevents a gummy center and helps the chocolate crumb bake up tender. Store tightly wrapped in the fridge up to 4 days; it also keeps well at room temperature for 1 day. Freeze for up to 2 months (slice first for easier thawing). Dietary swap: use dairy-free Greek-style yogurt 1:1 for a dairy-free version, keeping the same bake time.