mini chocolate zucchini breads on wire rack

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 cast iron pan. And holy moly. It’s seriously the best vegetable I’ve ever had. Zucchini breads were also always a thing in our house. And while my mom made the moistest zucchini bread with raisins and a hint of nutmeg, this mini chocolate zucchini breads are a pretty close second.

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.

chocolate zucchini bread loaves topped with chocolate ganache and cacao nibs

Tips on how to make zucchini bread:

These mini chocolate zucchini breads are crazy easy to make. Just keep these few things in mind when you whip up a batch of these:

Line the pans with parchment paper — Lining the mini loaf pans with parchment paper is a must, at least if you want to be able to get the loaves out of the pans! If you don’t have parchment paper, make sure to liberally grease the loaf pans so it’s easy to slide the chocolate zucchini bread out.

Use a regular loaf pan, if needed — 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!

Don’t pat the zucchini dry — Some grated zucchini recipes ask you to pat the zucchini between paper towels to remove the excess moisture. Uh uh, you want all that moisture in your chocolate zucchini bread to make it the best ever.

Cool the loaves slightly before topping with ganache — It’s okay to spread the ganache onto the mini zucchini bread loaves while they’re still warm, but you don’t want to do it while they’re piping hot. The ganache should spread a bit on top of the loaves, plus warm zucchini bread is the BEST.

chocolate zucchini bread loaves

Happy Monday, y’all!

Print

Mini Chocolate Zucchini Breads

Scale

Ingredients

For the bread

  • ¾ cups sugar
  • 1 cup grated zucchini
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ cup cocoa
  • 2 teaspoons baking powder
  • ½ 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.

More quick bread recipes from Broma Bakery:

Bourbon-Fig Swirled Brown Butter Banana Bread

Bourbon Banana Cherry Bread

Lavender Banana Bread

Nutella Banana Bread

Drunken Pear Gingerbread Loaf

17 comments

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Marina @ A Dancer's Live-It
Reply

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

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Tori//Gringalicious
Reply

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

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Medha @ Whisk & Shout
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.

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heather (delicious not gorgeous)
Reply

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

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sue | theviewfromgreatisland
Reply

Chocolate and zucchini miniaturized? What could be better?

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Amanda @ Cookie Named Desire
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)

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Gaby Dalkin
Reply

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

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Liz @ Floating Kitchen
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…!!!

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Fiona
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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!

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marti @fitwithheart
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

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Mark Shetterly
Reply

I just made a batch of these and I put them in for mini loaf pans instead of the 8 that are called for. They didn’t even come up to the top of the pans, only filled them up about halfway. This recipe only calls for one cup of flour and that seemed a little light. Could this possibly be a typo? I’m going to try it again with two cups of flour and see if it fills up the pans.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Nope, 1 cup is correct. The 1/2 cup of cocoa powder works as a flour-like agent. As for the 4 versus 8 pans, the volume of 4 mini loaf pans is not going to be the same volume as 8 mini ones– so that’s where the difference is coming from!

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