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5 from 2 votes

Zucchini Bread with Chocolate Glaze


Dry ingredients

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet ingredients:

  • 2 eggs room temperature
  • 1/3 cup canola oil or peanut
  • 3/4 cup plain yogurt
  • 1/3 cup buttermilk or regular milk with a splash of vinegar
  • 1 cup organic sugar or brown sugar, firmly packed
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini

For Chocolate Glaze:

  • 1/2 cup miniature semisweet chocolate chips
  • 1 tablespoon butter
  • 2 - 3 tablespoons half-and-half cream
  • 1/2 cup confectioners sugar
  • 1/4 teaspoon vanilla extract


  • Preheat oven to 350°F. Grease a 9x4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
  • In a bowl, sift together dry ingredients and set aside.
  • In a large bowl, beat eggs; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini.
  • Carefully blend flour mixture into the wet ingredients and stir until combined.
  • Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool 10 minutes in the pan. Remove from pan and cool on wire rack. Cool loaf completely before cutting.

For Glaze:

  • For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm bread and muffins.