Looking for a way to use up extra zucchini and satisfy your chocolate cravings at the same time? Moist chocolate chip zucchini bread with yogurt is the answer. This delicious quick bread pairs the subtle earthiness of zucchini with the rich decadence of chocolate chips, all made extra tender with the addition of creamy yogurt. It’s ideal for breakfast, snacks, or even dessert. Before you begin, make sure your zucchini is fresh and your ingredients are at room temperature for the best results.
What You’ll Need
- 2 cups grated zucchini (about 2 medium zucchini, unpeeled)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but recommended)
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt (or regular yogurt, not nonfat)
- 1/2 cup vegetable oil (or light olive oil, or melted coconut oil)
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3/4 to 1 cup chocolate chips (semisweet or dark)
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper (optional, for easy removal)
- Mixing bowls, whisk, spatula, box grater
Step-by-Step
- Prep your pan and oven. Preheat your oven to 350°F (175°C). Grease your loaf pan with oil or nonstick spray, or line it with parchment paper for easy removal.
- Grate the zucchini. Rinse and dry the zucchini. Trim the ends, then grate using the large holes of a box grater. No need to peel. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture—don’t wring it bone dry, just remove the drippy liquid. Set aside.
- Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
- Mix wet ingredients. In a large bowl, whisk the eggs, yogurt, oil, brown sugar, and vanilla until smooth and creamy. Make sure there are no lumps of yogurt.
- Add zucchini. Fold the grated, squeezed zucchini into the wet mixture. Stir gently to distribute it evenly.
- Combine wet and dry mixtures. Add the dry ingredients to the wet bowl. Use a spatula to fold gently until just combined—do not overmix. A few streaks of flour are okay.
- Add chocolate chips. Fold in most of the chocolate chips, reserving a few tablespoons to sprinkle on top before baking.
- Fill the pan. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top.
- Bake. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine, but no wet batter). If the top is browning too fast, tent loosely with foil during the last 10–15 minutes.
- Cool. Let the bread cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack to cool completely before slicing. This helps set the crumb and makes slicing easier.
- Serve and store. Enjoy warm or at room temperature. Store leftovers wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices tightly wrapped for up to 3 months.
Common Mistakes
- Not squeezing zucchini: Leaving too much water in the zucchini can make the bread gummy or prevent it from baking through.
- Overmixing the batter: Overmixing develops gluten, resulting in a tough, dense loaf instead of a tender crumb.
- Using nonfat yogurt: Nonfat yogurt can make the bread dry. Use full-fat or at least 2% yogurt for best results.
- Incorrect pan size: Using a pan much larger or smaller than specified can affect baking time and texture.
- Underbaking or overbaking: Not checking for doneness can lead to a soggy center or a dry, overdone loaf.
Tips
- Use quality chocolate chips: Semisweet or bittersweet chips balance the bread’s sweetness and add richness.
- Add-ins: Try mixing in 1/2 cup chopped walnuts or pecans for crunch, or swirl in a few tablespoons of peanut butter for extra flavor.
- Spice it up: Add a pinch of nutmeg or espresso powder to enhance the chocolate flavor.
- Yogurt alternatives: Sour cream or plain skyr can be substituted for yogurt if needed.
- Make muffins: Divide the batter among muffin tins and bake for 18–22 minutes for portable treats.
- Room temperature ingredients: Let eggs and yogurt come to room temperature before mixing for a smoother batter.
Troubleshooting
- Bread is soggy or dense: You may not have squeezed enough liquid from the zucchini, or you overmixed the batter. Try gently patting zucchini dry and fold batter until just combined.
- Bread is dry or crumbly: This can happen if you overbake, use nonfat yogurt, or reduce oil too much. Stick to the recommended fat content and check for doneness early.
- Loaf sticks to the pan: Always grease well, and consider lining with parchment for easy removal. Letting the bread cool before removing also helps.
- Chocolate chips sink to the bottom: Toss chips with a teaspoon of flour before adding to the batter to help them stay suspended.
- Bread falls in the center: This could be from underbaking, too much zucchini moisture, or old baking soda/powder. Always check your leavening agents’ freshness.
- Bread tastes bland: Increase the cinnamon or add a little espresso powder to boost flavor; make sure you’re using enough vanilla and quality cocoa powder.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose?
- Yes, you can substitute up to half the flour with whole wheat. The bread will be a bit denser but still moist.
- Do I have to peel the zucchini?
- No, leave the skin on for added nutrients and color. The shreds will melt into the bread as it bakes.
- Can I make this bread dairy-free?
- Yes, use a non-dairy yogurt (such as coconut or almond) and a plant-based chocolate chip. The texture may vary slightly.
- How do I know when the bread is done?
- Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter. If in doubt, bake a few extra minutes.
- Can I freeze zucchini bread?
- Absolutely. Cool completely, slice, then wrap tightly and freeze. Thaw slices at room temperature or warm briefly in the microwave.
- What kind of yogurt works best?
- Use plain Greek yogurt or regular yogurt with at least 2% fat for a tender, moist crumb.
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Moist Chocolate Chip Zucchini Bread with Yogurt: Step-by-Step Guide