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Best Easy Moist Chocolate Zucchini Bread with Greek Yogurt

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This moist chocolate zucchini bread with Greek yogurt is incredibly tender, rich, and chocolatey. Made with simple ingredients, it’s a quick and easy way to use up summer zucchini for a crowd-pleasing treat that tastes like cake but feels slightly responsible.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. Prepare the zucchini: Wash and trim ends. Grate using large holes of a box grater. Place in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined and no lumps remain.
  4. Combine wet ingredients: In a medium bowl, whisk eggs, granulated sugar, and brown sugar until thick and pale, about 1 minute. Add Greek yogurt, vegetable oil, and vanilla extract. Whisk until smooth and glossy.
  5. Add zucchini: Fold shredded zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with spatula until just combined (a few streaks of flour are okay). Fold in chocolate chips, reserving about 2 tablespoons for topping.
  7. Bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool: Let bread cool in pan for 15 minutes. Use parchment overhang to lift out and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t over-squeeze the zucchini—just remove excess moisture. Room temperature ingredients matter for best texture. Use a kitchen scale for consistent results (180g flour, 60g cocoa powder). Let bread cool completely before slicing to avoid crumbling. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, use flax eggs, dairy-free yogurt, and coconut oil.

Nutrition

Keywords: chocolate zucchini bread, moist chocolate zucchini bread, Greek yogurt zucchini bread, easy zucchini bread, summer zucchini recipe, chocolate loaf, quick bread

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