This rich chocolate bread utilizes fresh zucchini and yogurt to create an incredibly moist crumb. The vegetable flavor is completely masked by the cocoa, making it an excellent option for those who typically avoid zucchini.
List of ingredients
- 2 eggs – large, room temperature for better emulsion.
- 1 cup sugar – granulated white sugar for sweetness and structure.
- 1/3 cup olive oil or vegetable oil – provides moisture and a soft texture.
- 1/2 cup yogurt – plain yogurt to add tang and tenderness.
- 1 teaspoon alcohol-free vanilla flavoring – enhances the chocolate profile.
- 1/3 cup cocoa powder – unsweetened cocoa for a deep chocolate taste.
- 1 and 1/2 cups flour – all-purpose flour for the main structure.
- 1 and 1/2 teaspoon baking powder – ensures the bread rises properly.
- 1/4 teaspoon salt – balances the sweetness of the chocolate.
- 3 cups grated and squeezed zucchini – measured after squeezing out excess liquid.
- 1 cup chocolate chips – plus an additional 1/4 cup for the topping.
step-by-step instructions
- Prep the Oven and Pans: Preheat your oven to 350F (180C). Grease two 8×4 inch loaf pans thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together. Stir in the olive oil, yogurt, and alcohol-free vanilla flavoring until the mixture is well combined.
- Incorporate Cocoa: Add the cocoa powder to the wet mixture. Use a spatula to stir it in until the batter is smooth.
- Add Dry Ingredients: In a separate bowl, combine the flour, salt, and baking powder. Sift these dry ingredients directly into the egg mixture and stir until just smooth, avoiding overmixing.
- Fold in Zucchini: Gently stir in the grated and squeezed zucchini until the vegetable shreds are evenly coated with the chocolate batter.
- Prepare Chocolate Chips: Place 1 cup of chocolate chips in a medium bowl and sprinkle a small amount of flour over them. Stir to coat, then fold them into the batter gently.
- Bake the Loaves: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out slightly moist with a few small crumbs.
- Cool and Serve: Allow the bread to cool completely in the pans before transferring to a wire rack for slicing.
Guidelines for Zucchini Preparation
Use a Large-Hole Grater
Employ a cheese grater with large holes to shred the zucchini. Using a fine grater creates a mushy consistency that can make the bread too dense. Large shreds provide a better internal texture and maintain the bread’s structure.
Control the Moisture Level
Place the grated zucchini on paper towels and squeeze lightly with your hands. Do not remove every drop of liquid, as some moisture is necessary for the bread’s tenderness. The goal is to remove the excess water that would otherwise hinder the baking process.
Measuring After Squeezing
Always measure your zucchini after you have grated and squeezed it. Ensure you have exactly 3 cups of processed zucchini. Measuring before squeezing will result in too little zucchini in the final batter, affecting the moistness.
Ingredient Selection and Substitutions
Choosing the Right Yogurt
Plain, full-fat yogurt provides the best results for moisture and flavor. If using Greek yogurt, you may need to add a tablespoon of milk or water to thin it slightly. Low-fat versions also work, though the bread may be slightly less rich.
Selecting the Best Oil
Olive oil adds a subtle fruitiness that complements chocolate, but vegetable oil provides a more neutral taste. Both options ensure the bread stays soft for several days. Avoid using butter if you want the specific soft, cake-like texture this recipe provides.
Cocoa Powder Varieties
Natural cocoa powder provides a sharp chocolate taste, while Dutch-processed cocoa offers a smoother, darker flavor. Either variety works well in this recipe. For a more intense chocolate experience, ensure the cocoa is sifted to remove any lumps.
Pro Baking Techniques
The Importance of Sifting
Sifting the flour, salt, and baking powder prevents clumps from forming in the thick batter. This step ensures the leavening agent is evenly distributed. Even distribution of baking powder is critical for a consistent rise across both loaves.
Avoiding Overmixing the Batter
Stir the dry ingredients only until they are just combined with the wet ingredients. Overworking the gluten in the flour can lead to a tough, rubbery bread. Fold the zucchini and chocolate chips in gently using a spatula.
Preventing Sinking Chocolate Chips
Tossing the chocolate chips in a small amount of flour before adding them to the batter helps them stay suspended. This prevents the chips from settling at the bottom of the pan during the baking process. It ensures every slice has a fair share of chocolate.
Storage and Preservation
Room Temperature Storage
Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will remain fresh on the kitchen counter for about 2 to 3 days. Keep it away from direct sunlight to prevent the chocolate from melting.
Refrigeration for Longevity
If you live in a very humid environment, store the bread in the refrigerator. This can extend the shelf life to about a week. The cold temperature helps preserve the moisture provided by the yogurt and zucchini.
Freezing Instructions
Wrap individual slices or the entire loaf in aluminum foil and then place them in a freezer-safe bag. The bread can be frozen for up to three months. Thaw the slices at room temperature or warm them slightly in the oven.
Reheating and Serving Ideas
Microwave Reheating
For a quick treat, place a slice on a microwave-safe plate and heat for 10 to 15 seconds. This softens the chocolate chips and brings back the moist aroma of the bread. Be careful not to overheat, or the bread may become tough.
Oven Warming Method
Wrap a slice in foil and place it in a 300F (150C) oven for about 5 to 10 minutes. This method preserves the texture better than the microwave. It creates a slightly crisp exterior while keeping the center soft.
Pairing Suggestions
Serve this bread plain as a dessert or pair it with a glass of cold milk. A small dollop of whipped cream or a drizzle of melted chocolate can enhance the presentation. It also pairs well with a cup of black coffee.
Troubleshooting Common Issues
Addressing a Gummy Texture
If the bread feels gummy in the center, it is often due to too much moisture from the zucchini. Ensure you are squeezing the zucchini adequately before measuring. Also, double-check that the internal temperature has reached the required doneness.
Preventing Dry Bread
Avoid adding more flour than the recipe calls for, even if the batter seems thin. The zucchini releases more moisture as it bakes, which creates the final texture. Over-adding flour will result in a crumbly, dry loaf.
Fixing Burnt Edges
If the edges are browning too quickly while the center is raw, tent the pans with aluminum foil. This protects the top and sides from direct heat. Lower the oven temperature by 10 degrees if your oven runs hot.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, you can use frozen zucchini, but it must be thawed completely and squeezed very thoroughly. Frozen vegetables release significantly more water than fresh ones. Ensure the final measured amount is 3 cups after squeezing.
Can I use a single large loaf pan?
You can use one large pan, but you will need to increase the baking time. Monitor the center closely with a toothpick to ensure it is fully cooked. A single large loaf may take 75 to 90 minutes depending on the pan depth.
Is it possible to omit the chocolate chips?
Yes, you can omit the chips, but the bread will be less sweet. If you remove them, you might consider adding a pinch more cinnamon or a handful of chopped walnuts for texture. The base chocolate flavor will still be present from the cocoa powder.
Print
Moist Yogurt Chocolate Zucchini Bread
- Total Time: 75 minutes
- Yield: 16 servings 1x
- Diet: General
Description
Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.
Ingredients
- 2 eggs
- 1 cup sugar
- 1/3 cup olive oil or vegetable oil
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 and ½ cups flour
- 1 and ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 cups grated and squeezed zucchini
- 1 cup chocolate chips (plus ¼ cup for topping)
Instructions
- Step 1: Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.
- Step 2: In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.
- Step 3: Add in cocoa and mix with a spatula.
- Step 4: Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
- Step 5: Add in grated zucchini and stir just until it is coated with the batter.
- Step 6: Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.
- Step 7: Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.
- Step 8: Let it cool completely before slicing and serving.
Notes
Cup size used is 250ml. Loaf pan size is 20x10x6cm (8x4x2 ½ inches). Alternatively, bake in one loaf pan and 6 muffin liners. Ensure zucchini is grated and squeezed before measuring 3 cups, but do not remove all juice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 166 kcal
- Sugar: 20 g
- Sodium: 57 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 21 mg