Greek Yogurt Chocolate Zucchini Bread – Healthy and delicious this simple chocolate zucchini bread is made with Greek yogurt and honey. It has less sugar, is better for you and tastes great! Summer time favorite.
Zucchini is abundant in our garden. I did a little cheating this year. And bought a starter plant so I could have zucchini in June instead of waiting until July. Well my $2 investment has certainly paid off. We’ve harvested about 10 zucchini so far. And we’re just getting started.
I use zucchini for many things but some of my favorites are zucchini bread, zucchini bread and zucchini bread. Just kidding!
We do use it for many other things too. Like these amazing zucchini boats. Seriously, you must try them. They are so good. Everyone in our family loves them. And there’s never leftovers.
We also really like this zucchini side dish. My genius husband introduced us to the wonderful combo of zucchini and bacon and now I can’t get enough of it! Um…so I made a soup too. Hello, summer!
So I want to ask. What are your favorite ways to make zucchini in the summer? The last zucchini boats I made were terrible, no one liked them. I’ll make sure that I DO NOT share the recipe with you. 🙂 But what are those can’t miss, must make recipes your family loves with zucchini as the superstar ingredient? PLEASE share!
You’ll love this Greek Yogurt Chocolate Zucchini Bread because:
- It’s moist and flavorful with rich chocolate taste.
- It’s healthier because it’s made with Greek yogurt and coconut oil; better fats.
- I’ve reduced some of the sugar and replaced with honey, a natural sweeter.
I hope your family enjoys it!
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER | PERISCOPE
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
This post contains affiliate links for which we get a small portion to help support this blog.
Greek Yogurt Chocolate Zucchini Bread
Ingredients
- 2 large eggs
- 1/3 cup coconut oil
- 1/4 cup honey
- 1/2 cup light brown sugar
- 1/4 cup plain Greek yogurt
- 1½ teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ⅓ cup Hershey's special dark cocoa
- 1⅔ cup all purpose flour
- 2 cups shredded zucchini gently squeezed
- 1 cup dark or semisweet chocolate chips
Instructions
- Preheat the oven to 350. Lightly grease an 8-inch loaf pan.
- In a large mixing bowl, beat together the eggs, coconut oil, honey, brown sugar, Greek yogurt and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 55 to 75 minutes, until the loaf is done (until a toothpick comes out clean).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before removing the loaf to a cooling rack.
You may also like:
Chocolate Zucchini Bread with Coconut Glaze
Greek Yogurt Zucchini Bread
Okay, THIS bread is definitely the first thing I’m using my garden zucchinis in this summer! I can’t even stand how ultra-moist and chocolate-y it looks. So stunning, Melanie!
Oh wow – this bread looks so insanely moist and fudgey and devourable! Melanie – I wish I was your neighbor!
And zucchini and chocolate together? WOW! What a lovely looking delicious and moist bread!
The recipe calls for “1/3 coconut oil”. Is that 1/3 cup or something else?
Yes. Thank you Eileen! I love all my readers. You help me so much when I need it for the little details. Have a great Monday!
Ooooh your zucchini bread looks so irresistibly chocolatey!! So fudgy and moist.
I love how dark and rich this bread looks! Zucchini is so much fun to cook with this time of year. I made some zucchini chocolate chip pancakes last year which I loved.
Wow that looks incredible! Almost like a cake! I would love a slice for breakfast 🙂
I love zucchini bread and this chocolate one sounds incredible. What a great idea to use greek yogurt!
Our zucchinis are just about ready to harvest too! I did 3 zucchini plants, so pretty soon I am going to have more zucchini than I know what to do with. Best problem ever! Can’t wait to make this chocolate bread. yum!
This looks wonderful! My mom has always made a chocolate zucchini cake that I love-I think since this is “bread”, I can indulge with less guilt. 😉 Can’t wait to try it!
My family’s favorite way to eat zucchini is here: http://bluebarnbulletin.blogspot.com/2008/07/honey-roasted-zucchini.html Sometimes I have to buy grocery store zucchini (I’ve had bad ones so I tend to stay away from store-bought ones) just to get my fix!
This bread!! Just the pictures already have me drooling. Pinning this and will definitely be making within the next few days!
THanks for the kind words Megan!
Made this today and it came out great! I was a dummy about the coconut oil (first time using it) and it ended up solidifying in the batter. Luckily my blender smoothed it all out. Doubled the recipe so I could bring in a loaf to work tomorrow, but suddenly I’m feeling greedy…
Thanks for the feedback Allie! So glad it worked out well in the end. It’s tempting to keep it all for yourself but the oohs and ahhs from sharing home baked goods make up for it. 🙂
Thanks again for being here!
My son has an allergy to coconut. Can I just substitute canola oil for coconut oil??
I’m sure that would work just as well. Hope you enjoy it!
I made this today, and it was very good. The 55-75 min. Baking time seemed very long for me so I checked it after 35 and it was completely done.
Thanks for the feedback Denise! I’ll check the baking time on this bread when I make it again to verify how long it really needs. So gald you enjoyed it!
Made this a couple nights ago and it was great! A little burnt on top and a bit dry, so I think next time I’ll take it out a couple minutes earlier. I’d like to make these into muffins. Do you think there would be any changes on the bake time?
So glad you enjoyed them Gretchen! Yes, there definitely will be a time difference. I would increase baking temperature to 375. I would begin checking the muffins around 13 minutes. But they could take up to 18. Just check with a toothpick to come out clean.
Hi! What can I substitute zucchini with as I have no zucchini here… or can I just ignore it?????
I don’t think there should be any substitutes for the zucchini in this bread. Sorry.