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This Chocolate Chocolate Chip Zucchini Bread is 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.
King Arthur Flour makes a great Triple Cocoa Blend that I use almost exclusively in my baking. It’s a blend of three cocoas including a black cocoa that gives baked goodies a rich dark color, and the flavor is excellent.
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.
Update: Since I first posted this recipe in 2012, I have made it numerous times and it’s always a hit. Sometimes I make it with Greek yogurt and sometimes with sour cream, just depending on what I have in the fridge. It’s great either way.
Usually I bake it in mini loaf pans so it cooks quicker and it’s easy to share a loaf with a friend.
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Chocolate Chocolate Chip Zucchini Bread
Ingredients
- 2 cups flour plus 2 tablespoons more to coat chocolate chips
- ⅓ cup unsweetened cocoa powder sifted
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup non-fat Greek yogurt or sour cream*
- 3 cups grated zucchini*
- 1 cup semi-sweet chocolate chips
Instructions
- 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.
- In a small bowl or Ziploc bag, toss chocolate chips with 2 tablespoons flour. Add chocolate chips and zucchini to batter and stir just until blended.
- 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.
Notes
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natalie@thesweetslife
i love zucchini bread and make it all the time come summer but haven’t yet tried a chocolate version! this looks amazing!
Lucinda
Can i substitute yellow squash for zucchini?
Barbara
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!
Donna
Anything with zucchini must be healthy, right??? this has to win some sort of prize for the best transformation of zucchini. Ever.
patsy
It looks too good to have veggies in it! lol! I bet even my “no zucchini” kid would eat this!
Baker Street
I love chocolate and zucchini together! Your loaf looks so moist and decadent, Barb! Love it.
Angie@Angie's Recipes
It looks so chocolatey and moist! Yum!
Maureen @ Orgasmic Chef
I’m on such a chocolate kick at the moment. I think putting zucchini in there must make it healthy, right?
Kitchen Belleicious
it looks delicious. rich and moist =exactly what it should be!
Mercedes
I need to make this! The more chocolate the better, and I love the modifications you made to make this bread a bit healthier!
Claire @ Claire K Creations
Sounds like a good way to get your daily dose of veges.
angela@spinachtiger
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.
Rocky Mountain Woman
This looks wonderful! Can’t wait to use some of the bumper zucchini crop up on this!
Katrina @ Warm Vanilla Sugar
Mmm love this idea! The bread looks so moist and tasty.
Carol
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
Alison @ Ingredients, Inc
oh how i love this Barbara!!
Eliana
Loves absolutely sinfully delicious Barbara!
carrian
I love greek yogurt in everything! It makes it so moist!
Megan
I’ve kind of been craving this every since your daughter requested it too. Looks perfect!
Kalyn
This sounds so delicious!
Rosa
It looks so moist and fluffy! What a delicious looking bread.
Cheers,
Rosa