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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

Small Batch Chocolate Zucchini Bread

This small batch chocolate zucchini bread is a double chocolate loaf, made with cocoa and chocolate chips and baked in a small baking dish. It starts with a single zucchini and makes enough for one or two.
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 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
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C) and grease a 5x5-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

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.
If doubling this recipe, use either two 5x5-inch baking dishes, one 6.5 x 6.5 inch or one 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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