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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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AILUY
I love this recipe and more importantly, my family devours it without knowing that it is a healthier version, which make me happy. The only question I have is, can this possibly be made dairy free? TYVM
Barbara Schieving
Thanks! I’m glad you and your family loved it. I haven’t tried it, but perhaps you could substitute the yogurt with smashed banana or even pumpkin?
Aamnda
Just made this and it is amazing!My two very picky boys loved it and had no idea it had zucchini in it:)
Ellocin
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 🙂
Sara w
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!
Barbara
Thanks Sara – sound like delicious changes!
Maree
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!
Barbara Schieving
Hi Maree – thanks for letting me know. I’ll have to try changing it up too.
karen
This was very tasty, most and rich! Thanks sis.
Barbara
Thanks sis! See you soon.
Guy
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 !
Sorina
Beautiful!!!! You have one slice for me?? :))
J’adore chocolat!!!
Thank’s for sharing!
ps- I will prepare, very soon
Daisy@Nevertoosweet
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 ~
nancy baggett
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.
Emily
Wow, it looks awesome, so moist and so delicious <3
Have a wonderful day my dear! Kisses
Jenni
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! 🙂
Paula @ Vintage Kitchen Notes
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.
Sue
Such chocolatey goodness!
Susan
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!
Jamie
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!
cindy
I’ll be making this later today. Looks delicious Barbara!
luv what you do
I am a huge fan of chocolate zucchini bread. This one looks incredible!
Jenny
This cake looks so moist and delicious. Yum!
Diane
Oh my, that looks wonderful. I am marching into my kitchen and making this right now. Thank you !!!!
Caralyn @ glutenfreehappytummy
wow that looks so moist and delicious!