Chocolate Zucchini Bread

Pro tips

• Squeeze shredded zucchini thoroughly to remove excess water; wet zucchini is the most common cause of dense, soggy loaves.
• Mix all wet and dry ingredients separately, then fold together gently to avoid overmixing, which toughens the crumb.
• The one-bowl method works if you combine dry ingredients first (flour, cocoa, baking soda, baking powder), then add wet ingredients and zucchini in one go.
• Cool the bread in the pan for 10 minutes before turning out; this allows the crumb to set and prevents breakage.

Substitutions

• All-purpose flour → whole wheat flour (use 3/4 cup to avoid drying out the bread)
• Vegetable oil → melted butter or coconut oil (use equal amount)
• Greek yogurt → sour cream (same amount; will add slight tang)
• Unsweetened cocoa powder → Dutch-process cocoa (may reduce cocoa intensity slightly)

Storage & make-ahead

Store cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months; reheat slices in the toaster or microwave.

Do you need to squeeze water out of the shredded zucchini?

Yes. Squeeze the shredded zucchini in a clean kitchen towel or cheesecloth to remove excess moisture, which prevents a soggy loaf.

Can you use regular yogurt instead of Greek yogurt?

Regular yogurt works but will make the batter slightly thinner. Greek yogurt adds richness and helps keep the bread moist. Use the same amount.

How do you know when the bread is done baking?

Insert a toothpick into the center; it should come out with just a few moist crumbs. The edges will pull away slightly from the pan.

Is this recipe vegan-friendly?

Not as written due to eggs and Greek yogurt. Substitute 2 flax eggs and dairy-free yogurt, though texture may vary slightly.