Chocolate & Yogurt Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 large Eggs (70g each)
  • ½ cup Vegetable oil (65g)
  • 1 cup Sugar (I used ¾ cup - 135g)
  • ½ cup Yogurt (100g)
  • 1.5 cup Flour (170g)
  • ⅓ cup Valrhona cocoa powder (25g)
  • 1.5 tsp Baking powder
  • ¼ tsp Salt
  • 1 tsp Vanilla extract
  • 3 cups grated and lightly squeezed Zucchini (about 200g)
  • 1 cup Chocolate chips (100g)
  1. Preheat oven to 350F (180C). Grease 2 small loaf pan (I used one long loaf pan) and set aside.
  2. In a large bowl, beat eggs and sugar with a hand whisk. Add in oil, yogurt and vanilla extract, mix well.Add in sifted cocoa powder and mix with a spatula.
  3. Mix flour, salt and baking powder together and sift it into egg wet mixture. Stir until smooth, but don't overdo it.
  4. Add in grated zucchini and stir just until it is coasted with the batter.
  5. Mix in ¾ of chocolate chips into batter and fold to just combined. Don't overmix it.
  6. Pour batter into prepared pan and top with the remaining chocolate chips and bake for about 50 minutes or skewer inserted into the center of the cake comes out clean.
  7. Let it cool completely before slicing and serving.
Recipe by Anncoo Journal at