A moist, delicious, better-for-you double chocolate quick bread made with zucchini, non-fat Greek yogurt and canola oil.
I’ve got lots of zucchini in my garden earlier than usual this year because of the warm spring weather we had. My favorite way to eat zucchini is zucchini bread and my daughter requested chocolate zucchini bread.
I decided to reduce the calories in the bread by substituting non-fat Greek yogurt for the sour cream, eliminating one egg, and reducing the sugar and canola oil. You could lighten it up even further if you eliminate the chocolate chips, but I love that extra layer of chocolaty goodness.
My family gobbled up this tasty bread in record time and I promised to make it again soon. Next time I’ll add in some dried cherries for my son.
Ingredients
- 2 cups flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup (6 oz.) non-fat Greek yogurt
- 3 cups grated zucchini*
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
- Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
- In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.
- Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour.
- Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
- (Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)
- *Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.
More zucchini recipes you might like:
Farmers’ Market Tomato and Zucchini Quiche, Barbara Bakes
Zucchini, Bacon and Cheese Fritters, Barbara Bakes
Zucchini Sandwich Cookies, Mountain Mama Cooks
Crust-less Summer Zucchini Pie, Gina’s Skinny Recipes
35 Zucchini Recipes, Two Peas and Their Pod
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
It looks so moist and fluffy! What a delicious looking bread.
Cheers,
Rosa
This sounds so delicious!
I’ve kind of been craving this every since your daughter requested it too. Looks perfect!
I love greek yogurt in everything! It makes it so moist!
Loves absolutely sinfully delicious Barbara!
oh how i love this Barbara!!
What a great looking recipe, Barbara. I love baking with Greek yogurt.
Super idea using the salad spinner to remove the excess liquid from the zucchini too……..I used my potato ricer for that job last week-worked great.
I hope to make this soon-when the weather cools a little. Thanks Barbara!
Carol
Mmm love this idea! The bread looks so moist and tasty.
This looks wonderful! Can’t wait to use some of the bumper zucchini crop up on this!
This is the quick bread I’ve been looking for. I’m going to make an adaptation of this tomorrow. This looks rich and yum.
Sounds like a good way to get your daily dose of veges.
I need to make this! The more chocolate the better, and I love the modifications you made to make this bread a bit healthier!
it looks delicious. rich and moist =exactly what it should be!
I’m on such a chocolate kick at the moment. I think putting zucchini in there must make it healthy, right?
It looks so chocolatey and moist! Yum!
I love chocolate and zucchini together! Your loaf looks so moist and decadent, Barb! Love it.
It looks too good to have veggies in it! lol! I bet even my “no zucchini” kid would eat this!
Anything with zucchini must be healthy, right??? this has to win some sort of prize for the best transformation of zucchini. Ever.
Can i substitute yellow squash for zucchini?
Hi Lucinda – I find yellow squash is a bit more watery and seedy. You could substitute it, but I would scrape out some of the seeds if there’s a lot and be sure and wring out as much water as you can. Thanks for the question!
i love zucchini bread and make it all the time come summer but haven’t yet tried a chocolate version! this looks amazing!
wow that looks so moist and delicious!
Oh my, that looks wonderful. I am marching into my kitchen and making this right now. Thank you !!!!
This cake looks so moist and delicious. Yum!
I am a huge fan of chocolate zucchini bread. This one looks incredible!
I’ll be making this later today. Looks delicious Barbara!
This looks wildly delicious – perfect! Moist chocolatey oh I want this. And I always substitute no-fat fromage frais for sour cream in cakes and it is always perfect. I love this recipe, Barbara!
What a delightful way to use zucchini! One of my favorites. I had to stop growing zucchini myself because it took over the lawn but there’s plenty to be had from the farmers’ market!
Such chocolatey goodness!
I´ve been looking for a zucchini and choco bread for a while now. It looks moist and perfect! I´m bookmarking it. Great recipe.
Delicious!!! I often put chocolate chips in my zucchini bread, but I have never done a chocolate zucchini bread before! I will definitely be trying this!
Wow, it looks awesome, so moist and so delicious <3
Have a wonderful day my dear! Kisses
I have a very nice zucchini bread that’s spicy, but have never really come up with a chocolate version that really satisfied me. Yours looks so decadent and chocolatey I am going to give it a try. Thanks for posting.
WOW lol i’ve seen chocolate beetroot and chocolate zucchini recipes but i’ve never had the courage to try lol i don’t know what my partner will say but i’m intrigued to try hehe ~
Beautiful!!!! You have one slice for me??
)
J’adore chocolat!!!
Thank’s for sharing!
ps- I will prepare, very soon
This quickbread is soooo moist and delicious. This is one of my favorite breads that I bake. Whenever I go to work parties, everybody asks for me to make this bread, it’s a hit. Thank You Barbara !
This was very tasty, most and rich! Thanks sis.
Thanks sis! See you soon.
I made this today with coconut oil and dark cocoa powder-in muffin tins for 20 minutes on the top rack…froze one dozen for afterschool snacks, and i’m making another batch tomorrow because they are delicious! Great to keep in the freezer for playdates or quick treats!
Thanks Sara – sound like delicious changes!
I love recipes with greek yogurt. And I love to play with recipes..I used fruit puree instead of sugar, and olive oil because that’s all I had, also vanilla chobani. The results, so good, moist and delicious!
Hi Maree – thanks for letting me know. I’ll have to try changing it up too.