Chocolate Chocolate Chip Zucchini Bread

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.

Chocolate Chocolate Chip Zucchini Bread

Chocolate Chocolate Chip Zucchini Bread

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

  1. Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
  2. Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
  3. In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.
  4. Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour.
  5. Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
  6. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
  7. (Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)
  8. *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.
http://www.barbarabakes.com/2012/07/chocolate-chocolate-chip-zucchini-bread-2/

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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Comments

    Leave a Comment:

  1. Ellocin says

    I made this bread and it was very moist and delicious! My kids liked it too! This recipe is definitely a keeper – thank you for sharing it :)

  2. says

    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!

  3. Guy says

    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 !

  4. says

    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 ~

  5. says

    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.

  6. says

    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! :)

  7. says

    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!

  8. says

    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!

    • says

      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!

  9. says

    Anything with zucchini must be healthy, right??? this has to win some sort of prize for the best transformation of zucchini. Ever.

  10. Carol says

    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