This Chocolate Zucchini Bread tastes rich and delicious but is actually skinny thanks to zucchini and Greek yogurt! You will love this chocolatey cake-like 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!
This Chocolate Zucchini Bread tastes rich and delicious but is actually skinny thanks to zucchini and Greek yogurt! You will love this chocolatey cake-like bread!
Ingredients
- 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
- One 6oz container nonfat Greek yogurt, at room temperature, excess liquid drained off
- 1.5 cups grated zucchini, about 2 medium
- 1/2 cup chocolate chips tossed in 2 tsp flour
Instructions
- Put grated zucchini in a kitchen towel and squeeze out the excess moisture.
- Preheat oven to 350 degrees F. Grease an 8.5x4.5 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.
Here are some other great Skinny chocolate options!
Whole Wheat Chocolate Zucchini Muffins
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!
Love zucchini bread!! Never added chocolate before! Looks delicious. BTW made the bread again last night, came out delicious!!
I think adding chocolate to pretty much anything makes it better, right?! Also, so glad that the English Muffin bread came out well!!
this zucchini bread looks amazing!
Thanks, Sarah!
This looks awesome. Have to bake it… 😉
Thank you! I hope you do bake it!!
At first I thought,”Zucchini, maybe not.” Then I saw the pictures! What a moist, chocolaty looking bread! You convinced me. 🙂
I’m so glad I convinced you! The zucchini adds to the moist texture, it is so good!
I’ve had this before and it is so moist and decadent! Your pictures are so great, I can almost taste it!
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!
This looks great! Pinning it 🙂
Thanks, Christina!
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 🙂
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!
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!
Would be just perfect with a cup of tea.
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?
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!
Hi Leslie – I’m so glad you liked this bread. I do not have the nutritional information, sorry! But I do think you “should” make it a lot 🙂
I had the exact same problem as LA. Not sure what went wrong, but the middle was nowhere near being cooked even after an hour. I wrung out the zucchini twice. Maybe too much yogurt and not dry enough zucchini? My baking soda is fresh, but not sure if it would have made a difference.
Oh no! I saw the recipe as 16 oz container of yogurt, not 1 6oz container! Will my bread ever bake up? I practically tripled the yogurt! Ugh, so angry as I was really looking forward to trying this. Well, I guess I’ll keep it in the oven for about 45-1 hour and see how it’s going. I’ll post an update later!
Oh no, I’m so sorry, Sophia!! I should change it to ONE, instead of 1. That is such a bummer! I hope you still ate the bread – I bet it would taste delicious all warm and gooey out of the oven, even if you had to use a spoon!
So I ended up baking it for over an hour, and noticed it wasn’t setting so I took it out, sliced into pieces and baked flat on a baking sheet. That hardened up most of it, still leaving the insides a bit gooey. Needless to say, my husband and son gobbled it right up, saying the flavor was incredible! They requested it again just that way! I will try again, but this time the way you wrote the recipe 🙂 thanks for responding!
Ah, thats what I did! I was wondering why after an hour it was no closer to being cooked in the center as when I put it in there! Will definitely be giving this another try!
I tried baking this along with another zucchini bread recipe and neither of them had centers cooked all the way through. I’ve never had luck with quick bread and I do not understand what is going on. I follow the recipes to a tee and the ovens have all been newer. Do I need to bake for an additional amount of time? Higher or lower temperature?
Hi Katherine – do you ring your shredded zucchini free of any excess moisture? That is the key for me when making zucchini bread! I would try a slightly lower temperature for a longer period of time, and perhaps tent the bread with foil for the last 10 minutes of cooking if the top is browned before the inside is cooked through. Also, the bread will cook a little more as it cools.
Would I be able to use coconut flour?