Chocolate Zucchini Bread


  • 2 eggs
  • 1 cup sugar
  • ⅓ cup olive oil (or 1/4 cup yogurt)
  • ½ cup yogurt
  • 1 and ½ cups flour
  • ⅓ cup cocoa powder
  • 1 and ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon extract
  • 3 cups grated and squeezed zucchini
  • 1/2 cup chocolate chips


  1. Preheat oven to 350F (180C). Grease (preferably with butter) and flour 2 loaf pans (8 ½ x4 ½ inches) and set aside.
  2. In a large bowl, beat eggs, sugar, and vanilla. Add in olive oil and yogurt and mix well.
  3. Add in cocoa and mix with a spatula.
  4. Mix flour, salt, vanilla powder and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth.
  5. Fold in grated zucchini.
  6. Fold in a little more flour to absorb any excess liquid
  7. Evenly distrubite batter between both pans
  8. Let it cool completely before slicing and serving.

When I made this originally I did not follow the recipe exactly. I recall replacing oil with about 1/4 cup additional homemade yogurt. Greek yogurt should work fine. Also I dusted lightly with chipotle powder. Enough to broaden the flavor without making it spicy.

The bread will be relatively dense.

This recipe is originally from