Mini chocolate zucchini breads. Because a quarter of the size is twice the fun!

Mini chocolate zucchini breads. Because a quarter of the size is twice the fun!

I have a total crush on zucchini. When I was growing up, one of my mom’s go-to side dishes was fried zucchini. All it is is zucchini slices dipped in salted flour and fried on a caste iron pan. And holy moly. It’s seriously the best vegetable I’ve ever had.

Zucchini breads were also a thing in our house. Mom made the most moist zucchini bread with raisins and a hint of nutmeg. It was perfect for fall.

Well, it was perfect for spring, summer, and winter, too. 

Mini chocolate zucchini breads. Because a quarter of the size is twice the fun!

While I don’t have a childhood story for chocolate zucchini bread per se, I can say that I love it just as much as those other zucchini dishes. Because, I love zucchini plain and simple.

I opted to make these babies into mini loaves, as they make for great presents for friends, or for a perfectly handheld personal loaf. Or both.

The cacao nibs add a regal touch. They’re made from dried, roasted cacao bean without any added sugar. I love their crunch, and they make the loaves look preeeetty fancy.

Mini chocolate zucchini breads. Because a quarter of the size is twice the fun!

If you don’t have mini loaf pans, you can totally make this in a regular bread pan. I would bake it for 50 minutes, then stick a knife in to check for doneness. If the knife comes out clean, take it out of the oven. If it doesn’t, give it another 5-10 minutes!

Happy Monday, y’all!

RECIPE

Mini Chocolate Zucchini Breads

Ingredients

For the bread

  • 3/4 cups sugar
  • 1 cup grated zucchini
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 cup cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the chocolate ganache

  • 1/2 cup chocolate chips
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao nibs

Instructions

  1. Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper.
  2. In a large bowl, mix together sugar, grated zucchini, vegetable oil, eggs, and vanilla. After mixing, stir in flour, cocoa, baking powder, and salt.
  3. Pour batter evenly into mini loaf pans. Bake for 20 minutes, then allow to cool slightly before topping with ganache.
  4. To make the ganache, melt the chocolate chips and coconut oil in a microwave-safe bowl for 30 seconds, then stir. It should become fully melted and have a slightly runny texture. Depending on your microwave, heat for an additional 15 seconds. Drizzle over loaves, then top with cacao nibs.

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14 comments

Reply

These mini loaves look so cute, which basically means I can eat a whole one myself right? Right. 😉

Reply

Oh my GOODNESS!!! These adorable little loaves look crazy amazing and so decadently chocolate!

Reply

I love the look of these in mini loaf pans- so cute! I actually never grew up eating zucchini- it was the one vegetable I’d sometimes encounter and then swiftly avoid in minestrone… but now I’m pretty obsessed.

Reply

i’ve never seen such a chocolate-y looking zucchini bread, but love it!!

Reply

Chocolate and zucchini miniaturized? What could be better?

Reply

We need more mini loaves in our lives! This would make such a great dessert to pack in my daughter’s lunch for her to share with a friend (but honestly, I don’t think she would actually share!, ha)

Reply

These are adorable. Bookmarking so I can try them ASAP!

Reply

These are just darling! I have yet to make zucchini bread this Summer. What is wrong with me? Maybe I just needed some motivation of the chocolate variety…!!!

Reply

Hi! Just wondering what you would estimate as the cooking time were you to cook this recipe as one large loaf instead of mini ones? Also what size tin would you recommend in this case? Looks delish! Can’t wait to give it a go!

Reply

these look amazing! have you made them in muffin form before?

Sarah | Broma Bakery
Reply

Nope, but that’s a great idea! They’d be delish 🙂

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