Chocolate Zucchini Yogurt Bread

When I get stressed out, I tend to bake. Something about the organization of a recipe gives me comfort. Like this is something that I have control over. When my whole life has taken a bit of a twisty turn and I am feeling the pressure I can just step into the kitchen and busy myself with baking and know that I am being constructive with my nervous energy instead of destructive.

So, when Wonderful Husband let me know that he will be out for another month instead of getting some time at home, I was tripping over myself to get to the kitchen and disappear into some new recipes until I could get my emotions under control. Being that I had the baseball bat zucchini still sitting on the counter I decided it would be best to do some zucchini recipes. I wanted to make some yummy stuff and put it in the freezer so I can enjoy zucchini year round instead of burning myself out on it within three weeks of summer. I had already made the zucchini cookies which were an amazing success so when I stumbled across this chocolate zucchini yogurt bread I just knew it had to be good!

  • 2 eggs
  • 1 cup sugar
  • ⅓ cup olive oil
  • ½ cup yogurt
  • 1 and ½ cups flour
  • ⅓ cup cocoa powder
  • 1 and ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla powder or extract
  • 3 cups grated and squeezed zucchini
  • 1 cup chocolate chips, ¼ of it for topping
  1. Preheat oven to 350F (180C). Grease 2 loaf pans (8 ½ x4 ½ inches) and set aside.
  2. In a large bowl, beat eggs and sugar. 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, but don’t overdo it.
  5. Add in grated zucchini and stir just until it is coated with the batter.
  6. Put ¼ cup of chocolate chips aside. Sprinkle a little flour over the rest of it and fold in the batter. Don’t overmix it.
  7. Share the batter into the pans. Top each with the chocolate chips and bake for 65 minutes.
  8. Let it cool completely before slicing and serving.

Lets start with what I did differently: I used Stevia instead of sugar, I used coconut oil instead of olive oil, and I used vanilla extract because I have effing clue with vanilla powder is. This was a fail in my opinion. I followed the recipe, mixed it up, and put it in the oven. I only have one load pan so I had to do one loaf at a time, I only cut into the first loaf, but it was way more than moist. The original poster had said this bread is like brownies in loaf form. No, this bread is like raw bread dough with bits of zucchini stuck in it.  It wasn’t as delicious as I was hoping, and looked absolutely nothing like the pictures on the original blog. I wrapped up both loaves and stuffed them in the freezer, I think when I defrost them in the future I will stick them in the oven for another half hour or so to try and make it a little less “moist”


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