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a slice of chocolate zucchini bread on a floral plate next to a red baking dish with the remaining bread inside.
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4.88 from 8 votes

Mini Chocolate Zucchini Bread

This small chocolate zucchini bread is moist, rich, and full of deep chocolate flavor. It’s the perfect way to use a small amount of zucchini in a simple, one-pan treat.
Prep Time10 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time50 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Diet: Low Lactose, Vegetarian
Keyword: bread, cake, chocolate cake, chocolate zucchini bread, mini cake, mini loaf, zucchini bread
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 large egg
  • 2 tablespoons vegetable oil , 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 (do not drain or squeeze out excess moisture)
  • 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
US - Metric

Instructions

  • Preheat oven to 350°F (177°C). Lightly grease a 5-inch baking dish or similar size with cooking spray or butter.
  • In a medium bowl, mix the egg, oil, both sugars, applesauce, and vanilla. Stir in the zucchini.
  • Add flour, cocoa powder, baking powder, baking soda, and salt. Stir just until no flour remains.
  • Stir in the chocolate chips.
  • Pour batter into the prepared dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Slice and dust with powdered sugar, if desired.

Notes

  • Read First: Before baking, read the full recipe and Ingredient Notes. The step-by-step details and photos will help guide you through the process.
  • Grating Zucchini: Use a box grater, mini food processor, or high-powered blender.
  • Don’t Squeeze the Zucchini: Keep the natural moisture in, this helps create a soft, moist loaf.
  • Measure Flour Correctly: Use the spoon and level method to avoid using too much flour.
  • Mix Gently: Stir just until combined. Overmixing can make the bread dry.
 
If doubling this recipe, use a 6.5 x 6.5 inch or a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 197mg | Potassium: 135mg | Fiber: 3g | Sugar: 27g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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