Chocolate Zucchini Bread


Monday morning is here again.  I always start the week off with lofty goals to be healthy, when really all I want to do is eat a giant pain au chocolat.  But this morning, I have a great recipe that combines the best of both worlds.  Chocolate zucchini bread!  It tastes rich and decadent – thanks to chocolate chips and cocoa powder – but is healthy because most of the fat is replaced with nonfat Greek yogurt, and the loaf has 1.5 cups of shredded zucchini!  Of course, this isn’t as good for you as a bowl of plain oatmeal – but it is much more virtuous than the giant scones that stare at me from the Starbucks case every morning. The yogurt gives this bread such a moist texture. You won’t even miss the fat! Some people might argue that this is not healthy because you are still eating chocolate for breakfast.  Just tell them that you had a serving of veggies at breakfast, and that totally negates the chocolate. 


Fresh out of the oven


I love the hint of green you can see in the bread


The yogurt makes it so moist


So chocolatey!  Start checking the bread at 35 minutes to make sure it doesn’t over bake.


Grease the pan very well so that the bread comes right out!

Chocolate Zucchini Bread


1 cup flour
3 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 Tbsp canola oil
1 egg
1/2 tsp vanilla extract
1 6oz container nonfat Greek yogurt, at room temperature, excess liquid drained off
1.5 cups grated zucchini, about 3 small or 2 medium
1/2 cup chocolate chips tossed in 2 tsp flour


Put grated zucchini in a kitchen towel and squeeze out the excess moisture.

Preheat oven to 350 degrees F. Grease an 8.5×4.5 inch loaf pan.

Sift together flour, cocoa powder, baking soda, and salt into a small bowl.

In a medium mixing bowl, beat sugar, oil, eggs and vanilla until well blended (about 1 min 30 seconds). Add yogurt and beat to combine.

Stir in the dry ingredients and mix until just combined. Stir in the zucchini and chocolate chips.

Pour the batter into prepared loaf pan. Bake for 35 – 50 minutes, or until a toothpick comes out clean. Make sure not to overbake the bread. Cool for about 10 minutes in the pan, then remove from pan and cool completely on a wire rack before cutting.

23 thoughts on “Chocolate Zucchini Bread

  1. OMG, this chocolate bread looks so delicious! I wish I had a slice for dessert, it would have been way more exciting than a bowl of yogurt!

  2. WOW, this looks amazing! We both were having the same thoughts…I made muffins with zucchini this week! The zucchini just looked so fresh at the grocery store. I love zucchini bread so much…I must try your chocolate version! Beautiful!

  3. The struggle between a healthy breakfast and a tempting pain au chocolat is something I certainly know well! I’ve been looking for a good zucchini bread recipe recently and will have to try this soon. Seems like it would put a little extra bounce in your step on a Monday morning 🙂

  4. This looks so delicious! I plan to make this very soon and I’ll let you know how it turns out. The blog looks so great, by the way!

  5. I made zucchini bread only once way back in a cooking class in school and I remember being amazed by how good it was..never in a million years did I expect myself (as a teenager then) to like something called “zucchini bread”. I love how you added chocolate to it. In my opinion, the world is better with more chocolate!

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  7. I made this tonight and it is very tasty, but I’ve been cooking it over an hour and the middle is still not done. I don’t know what went wrong. I may have used too much yogurt, or maybe the zuchinni wasn’t dry enough. I wrung it out in the towel as directed though… Any thoughts?

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  10. Do you have any nutritional information about this bread? I just made it this week, and it’s delicious! Wondering how often I “should” make it!

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