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This small batch chocolate zucchini bread is moist and deeply chocolatey, made with just one zucchini and sized for one or two.
Featured Comment
“This is one of my favorite chocolate zucchini bread recipes and I’ve made it several times.”
– Mary
Quick Look
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (includes 10 minutes cooling)
- Equipment: 5-inch baking dish; box grater, food processor, or blender
- Cook Method: Baked
- Servings: 4 slices (one small loaf)
- Difficulty: Easy
- Flavor Profile: Rich, deep chocolate flavor from cocoa and chocolate chips, soft and moist, with no taste of zucchini.
This double chocolate zucchini bread comes together in one bowl with no mixer, baked as a small loaf for one or two.
About This Mini Chocolate Zucchini Bread
If you’ve got a zucchini to use up and a taste for chocolate, this mini chocolate zucchini bread turns one zucchini into a rich, moist chocolate treat for one or two.
I use regular unsweetened cocoa, since its acidity reacts with the baking soda and helps the loaf rise, though Dutch-process works too with a slightly different lift. The grated zucchini does more than use up extra produce, its moisture is what keeps a chocolate loaf soft and moist. I keep the cocoa generous for deep flavor, with chocolate chips studded throughout.
What I love about this one is that it tastes every bit as rich as a full chocolate cake, even though it makes just four small slices. That’s what I built One Dish Kitchen to do: give someone cooking on their own a real dessert.
My daughter, who cooks for herself, makes this all the time. It’s best warm from the dish, while the chocolate chips are still soft.
My small batch zucchini bread is the plain version, made the same easy way. If you’re after more chocolate, the chocolate banana bread for one is another single serve quick bread, and the mini Texas sheet cake makes a rich little chocolate dessert.
Ingredient Notes
Here’s what goes into this single serving chocolate zucchini bread, and why each ingredient matters. If you’ve got extras to use up, my Leftover Ingredients Recipe Finder will point you to recipes for them.
Zucchini: Use one small zucchini, or half a medium one, for about ¾ cup grated. Don’t peel it or squeeze out the liquid, because that moisture is what keeps the loaf soft under all the cocoa. Grate it on a box grater, in a food processor, or in a blender. Use leftover zucchini in mini zucchini lasagna, zucchini noodles with shrimp, or ratatouille for one.
Tip: choosing the best zucchini
Use a small to medium zucchini with firm, smooth, slightly shiny skin. Larger ones can be spongy or seedy, which affects the texture of the bread.
Unsweetened cocoa: Use regular (natural) unsweetened cocoa, not Dutch-process. It gives the deepest chocolate flavor, and its acidity reacts with the baking soda so the loaf rises. If Dutch-process is all you have, it still bakes, just with a little less lift. Leftover cocoa goes into small batch brownies.
Chocolate chips: A quarter cup folded into the batter gives you soft pockets of chocolate in every slice. With the cocoa, that’s what makes this a double chocolate loaf. Semisweet, dark, or milk all work, and any extras are good in a brookie for one or small batch chocolate chip cookies.
Granulated and brown sugar: You need both. The granulated sugar sweetens, and the brown sugar brings a little molasses depth and helps keep the loaf moist.
Applesauce or melted butter: Pick one. Unsweetened applesauce keeps the loaf lighter and lower in fat, and melted butter makes it richer. Use ¼ cup of whichever you choose.
Egg and oil: The egg binds the batter and gives the loaf its structure, and a couple tablespoons of oil keep it tender. Any neutral oil works, like avocado, canola, or vegetable.
Flour: All-purpose flour is all you need. For a gluten-free loaf, use a 1:1 gluten-free baking blend.
Baking powder and baking soda: Both leaven the loaf so it rises during the short bake. You need only a little of each for a batch this small.
Vanilla and salt: Vanilla adds a warm flavor that makes the chocolate taste richer. A little salt brings out the chocolate and balances the sweetness.
Recipe Variations
This chocolate zucchini bread for one takes well to a few simple changes.
Add nuts: Stir in 2 to 3 tablespoons of chopped walnuts or pecans along with the chocolate chips.
Deepen the chocolate: Add ¼ teaspoon of instant espresso powder or instant coffee with the dry ingredients. It makes the chocolate flavor stronger without tasting like coffee.
Add dried fruit: Fold in 2 tablespoons of dried cherries, dried cranberries, or raisins.
How To Make Chocolate Zucchini Bread
These step-by-step photos show how to make this small batch chocolate zucchini bread. For the exact amounts, see the recipe card below.
- Grate the zucchini. Grate enough zucchini to fill ¾ cup, about one small zucchini.
- Mix the wet ingredients. In a medium bowl, stir together the egg, oil, granulated and brown sugar, applesauce or melted butter, and vanilla. Stir in the grated zucchini.
- Add the dry ingredients. Add the flour, cocoa, baking powder, baking soda, and salt. Stir just until no streaks of flour remain. Don’t overmix, or the loaf can turn out dense.
- Stir in the chocolate chips. Fold them in so they’re spread through the batter.
- Bake. Pour the batter into a greased 5×5-inch baking dish. Bake at 350°F for about 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool, then slice. Let the bread cool in the dish for about 10 minutes before slicing.
Expert Tips
Don’t squeeze the zucchini. Leave the grated zucchini undrained. Wringing out the liquid is the quickest way to a dry loaf.
Don’t pack the flour. Scooping straight from the bag presses in too much flour and dries out the loaf. Spoon it into the measuring cup and level the top, or weigh it.
Stir gently, just until combined. Once the dry ingredients go in, mix only until the flour disappears. Overmixing makes the loaf tough and dense.
Sift the cocoa if it’s clumpy. Cocoa doesn’t always break apart in a quick batter, and sifting it first keeps you from biting into dry pockets.
Check with a toothpick, since ovens vary. The 30-minute bake time is tested, so if your oven runs cool, give it a few minutes more until the toothpick comes out clean.
Troubleshooting
If your chocolate zucchini bread isn’t turning out quite right, here’s how to fix common issues like a dry loaf, a dense texture, or a wet center.
Why is my chocolate zucchini bread dry?
The most common cause is too much flour. Scooping it straight from the bag packs in extra, so spoon the flour into the cup and level it, or weigh it. Over-baking dries it too, so take the loaf out as soon as a toothpick comes out clean.
Why is my chocolate zucchini bread dense or gummy?
Overmixing is the usual cause. Once the dry ingredients go in, stir only until the flour disappears, since extra stirring toughens the batter. A center that isn’t baked through can feel gummy too, so bake it until set.
Why is the middle still wet after baking?
There’s usually too much batter for the dish. This loaf is sized for a 5×5-inch dish, and a larger or deeper one bakes differently. If you doubled the recipe, use a 6.5 by 6.5-inch or 6 by 8-inch dish. An oven that runs cool can also leave the center wet, so bake until a toothpick comes out clean.
Why did my chocolate zucchini bread sink in the middle?
It usually sinks when it comes out of the oven underbaked. Give it the full bake until the center is firm. Too much baking soda or baking powder can also cause a sink, so measure them level.
Frequently Asked Questions
No. The grated zucchini blends into the batter and keeps the loaf moist, so all you taste is the chocolate.
No. Leave the skin on. It’s thin, softens as the loaf bakes, and disappears into the dark batter.
Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
Yes. Wrap it tightly and freeze for up to 3 months, then thaw at room temperature before serving.
No. You stir it together by hand in one bowl.
Yes. As written it serves one or two. To make more, double everything and bake in a 6.5 by 6.5-inch or 6 by 8-inch dish.
Yes. Spoon the batter into a lined muffin tin and bake at 350°F until a toothpick comes out clean, about 16 to 18 minutes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small chocolate zucchini bread recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy chocolate zucchini bread, I’d love to hear how it turned out. Leave a star rating and a comment below, and if you take a photo, tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Chocolate Zucchini Bread
Equipment
Ingredients
- 1 large egg
- 2 tablespoons vegetable oil or canola oil or avocado oil
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ cup unsweetened applesauce or ¼ cup butter, melted
- ½ teaspoon vanilla extract
- ¾ cup grated zucchini (about 1 small zucchini)
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips
- Optional: powdered sugar for topping
Instructions
- Preheat the oven to 350°F (177°C) and grease a 5×5-inch baking dish.
- In a medium bowl, stir together the egg, oil, granulated sugar, brown sugar, applesauce or melted butter, and vanilla.
- Stir in ¾ cup grated zucchini (about 1 small).
- Add the flour, cocoa, baking powder, baking soda, and salt. Stir just until no streaks of flour remain.
- Fold in the chocolate chips.
- Pour the batter into the prepared dish. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the dish for 10 minutes, then slice. Dust with powdered sugar if you like.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Coming back to say even though I’ve made this recipe as written many times (and it’s turned out delicious every time), today I subbed the zucchini with grated apple. Still delicious!
This is one of my favorite chocolate zucchini bread recipes and I’ve made it several times. But today I was wanting to make it, but had only yellow squash. I’m happy to report, yellow squash worked just as well as the zucchini! This is an amazing recipe and always turns out delicious.
Just made this for the first time. It does make a very moist and rich chocolatey cake (honestly too decadent to be called a bread imo), but it took me way longer than 30min to bake till a toothpick stopped coming out covered. Like, over 50min baking, and I think it might still be a little underdone? Very tasty, though.
Can you put a banana in it?
You can add banana to the chocolate zucchini bread, but since bananas add quite a bit of moisture, it can make the loaf overly soft or dense if not adjusted. If you’d like to try it, I recommend using about 1/4 to 1/3 cup of mashed banana in place of some of the oil—maybe reduce the oil to 1 tablespoon. Keep in mind that banana adds natural sweetness, so you could also slightly reduce the sugar if you’d like.
Also, the baking time might need to be increased slightly since banana can slow how quickly the center sets. I haven’t tested this version myself, but it’s definitely a fun idea to experiment with. Let me know how it turns out if you try it!
Hi Joanie,
When doubling the recipe you would still use a 5 inch size pan? I’ve got it in the oven now and it’s still baking after 30 minutes. Center toothpick still comes out not done. I’m using an electric oven.
Thank you,
Dawn
Thank you, Dawn! As we mentioned in the FAQ section on the recipe page, we recommend using a 6.5×6.5 or 6×8 inch baking dish. It sounds like you have too much batter in the dish you’re using, which is likely why the cake isn’t done yet. I hope this helps!
Made this today. I used dark chocolate chips which made it chocolatey rich. So good!! Will make again and add nuts. Great recipe and easy. Thank you.
I’m so happy you enjoyed the zucchini bread. Thanks so much for your feedback!
Hi Joanie,
I made this recipe today using a small bundt cake pan. It was perfectly moist and absolutely delicious! Just right for 2 people.
PS. I have your cookbook and follow you on Instagram. I’ve have made several of your wonderful recipes. Thank you for sharing!
Good morning Joanie
Thank you for your efforts in building this site. I am now cooking for one, sometimes two. Your website is going to be very helpful. Will the recipes come out ok if I use a stand mixer instead of a hand mixer?
Hi Pat, they should turn out just fine using a stand mixer. I use a hand mixer because my stand mixer is very deep and with small batch recipes, it’s harder to mix the ingredients together in my deep mixer.
Super tasty!! Doubled it and cooked it in an 8×8 glass pan. Used some of the last zucchini from my garden and for the chocolate, I had a chunk of bulk milk chocolate that was a bit past it’s prime in that it was crumbly with a lot of white but it tasted just fine… man this cake is good!! Seriously cannot tell it has zucchini in it. Like a super moist chocolate cake. Mmmm.. thanks so much!
Hi Joanie Love your recipes
Look forward to Fridays to see what you are cooking .
Just a quick question ——zucchini’s are getting overwhelming ( but I never get tired of them) the zucchini bread can that be made in the microwave ?
Thank you, Janet. I don’t recommend using the microwave for this recipe.