Description

A moist and tender chocolate zucchini bread made with Greek yogurt for extra creaminess and a boost of protein. This loaf combines rich cocoa flavor with hidden veggies for a healthier indulgence.

Ingredients

Scale

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2 large eggs

½ cup light brown sugar

½ cup Greek yogurt

¼ cup neutral oil (canola or melted coconut)

2 tsp vanilla extract

1 ½ cups grated zucchini (about 1 medium)

½ cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, beat eggs with brown sugar until slightly frothy. Stir in Greek yogurt, oil, and vanilla.

4. Fold dry ingredients into wet ingredients until just combined. Avoid overmixing.

5. Gently fold in grated zucchini and chocolate chips.

6. Pour batter into prepared pan, smooth the top, and sprinkle extra chips if desired.

7. Bake 50–60 minutes until a toothpick comes out with moist crumbs.

8. Cool in pan 10 minutes, then transfer to a wire rack. Slice when slightly cooled.

Prep Time: 15 minutes
Cook Time: 55 minutes

Nutrition

Calories: 210
Sodium: 200
Fat: 9
Carbohydrates: 30
Protein: 5