The other day, when I was pulling this loaf from the oven, my Mom followed her nose over.
“Abby, this looks beautiful!! What is it?”
“It’s a zucchini bread with a chocolate swirl. NO butter. NO oil.”
Deeply disappointed, “…Oh.”
Hahah, it turns out she didn’t have to be disappointed from the lack of butter and oil. While in all honesty this version of zucchini bread isn’t as good as the versions that contain butter and oil, it’s a great option for those looking to make healthier substitutes. If healthy isn’t your thing when baking, make the more traditional Zucchini Bread Muffins into a loaf instead.
This zucchini loaf tries–and succeeds, to please. It’s ridiculously moist due to the addition of yogurt. I used goat’s yogurt in this and it was incredible. I think a plain yogurt or even a vanilla yogurt would be great too. Zucchini offers additional moisture, so it’s impossible for this to come out dry. The main flavor profile that comes through is the clove. It’s so nice and offers a welcome change to the more typical nutmeg in zucchini bread.
And the best part, of course, is the chocolate topping. It adds just the right amount of sweet contrast to to the not-very-sweet bread.
A note on the texture: Fabien was not a fan. It’s hard to explain but it’s sort of like a moist sponge-y texture that’s almost chewy. Similar to the texture of a rich banana bread. I personally love that texture and love a soft chewy bread like this. However, Fabien thought it was too gummy and isn’t a fan of clove so if you’re like him, again make the classic recipe mentioned above instead. 🙂