Mini Chocolate Zucchini Bread

Moist, rich, and just the right size to share, these Mini Chocolate Zucchini Breads are the perfect way to sneak in a little veggie goodness while indulging your chocolate cravings.

Why We Love This Recipe

• Moist & Flavorful – The shredded zucchini and melty chocolate chips keep the bread irresistibly tender without compromising its taste.
• Perfectly Portable – The mini size makes them great for lunchboxes, snacks, or gifting.
• Chocolate Lover’s Dream – Rich cocoa makes each bite an indulgent and satisfying experience.

Ingredients

• 2 cups of shredded zucchini (2 medium-sized zucchini)
• 2 cups of sugar
• ½ cup plain Greek yogurt
• ½ cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups flour
• ½ pure cocoa powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup mini chocolate chips

Let’s Make Chocolate Zucchini Bread

1. Preheat oven to 350°.
2. Peel and shred the zucchini. To remove some (not all) of the moisture from the shredded zucchini, place a strainer over a large bowl, add zucchini, squeeze it with your hands a couple of times, and set it aside to drain while you prepare the bread.
3. Spray 4 small loaf pans with non-stick cooking spray and set aside.
4. Beat the sugar, oil, yogurt, and vanilla until blended.
5. Mix in the eggs.
6. In a separate bowl, whisk flour, cocoa, salt, cinnamon, baking powder, and baking soda.
7. Gradually add the flour mixture to the wet ingredients and beat until it is just combined. Do not over-mix the dough. The dough will be loose and pourable.
8. Fold in the zucchini and chocolate chips.
9. Divide the dough between the four prepared baking pans.
10. Bake for 45-50 minutes. To test for doneness, insert a toothpick in the center of one of the loaves. If it comes out clean, they are done. If not, cook them for another 3-5 minutes.
11. Allow them to cool completely before removing from the pans.

Krazy Kitchen Mom Tips

• Remove some of the moisture from the zucchini – After shredding, gently press out excess moisture, and allow the zucchini to strain. Remove some, but not all of the moisture.
• Don’t overmix – Beat the batter just until combined; this keeps the bread light and tender.
• Use mini chocolate chips – They distribute more evenly in smaller loaves and give you chocolate in every bite.
• Check doneness early – Minis bake faster than a full loaf; start testing with a toothpick 5–10 minutes before the suggested time.
• Storing – Keep mini loaves in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week—just let them come to room temp (or warm slightly) before serving.
• Freezing – Cool the loaves completely. Wrap each mini loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw overnight at room temperature or gently warm in the microwave/oven.

Variations

• Add chopped nuts.
• Use a mixture of peanut butter and chocolate chips for a light peanut flavor.
• For a slight citrus flavor that makes the rich chocolate pop, add orange zest.
• Add dried cranberries, raisins, or dried cherries for fruity bites.

Laura Franco

Mini Chocolate Zucchini Bread

Moist, rich, and just the right size to share, these Mini Chocolate Zucchini Breads are the perfect way to sneak in a little veggie goodness while indulging your chocolate cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 small loaves or 2 large loaves

Course: Breakfast/Brunch/Dessert, chocolate

Cuisine: Amercian

Ingredients Method Notes

Ingredients

  

• 2 cups of shredded zucchini 2 medium-sized zucchini
• 2 cups of sugar
• ½ cup plain Greek yogurt
• ½ cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups flour
• ½ pure cocoa powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup mini chocolate chips

Method

 

1. Preheat oven to 350°.
2. Peel and shred the zucchini. To remove some (not all) of the moisture from the shredded zucchini, place a strainer over a large bowl, add zucchini, squeeze it with your hands a couple of times, and set it aside to drain while you prepare the bread.
3. Spray 4 small loaf pans with non-stick cooking spray and set aside.
4. Beat the sugar, oil, yogurt, and vanilla until blended.
5. Mix in the eggs.
6. In a separate bowl, whisk flour, cocoa, salt, cinnamon, baking powder, and baking soda.
7. Gradually add the flour mixture to the wet ingredients and beat until it is just combined. Do not over-mix the dough. The dough will be loose and pourable.
8. Fold in the zucchini and chocolate chips.
9. Divide the dough between the four prepared baking pans.
10. Bake for 45-50 minutes. To test for doneness, insert a toothpick in the center of one of the loaves. If it comes out clean, they are done. If not, cook them for another 3-5 minutes.
11. Allow them to cool completely before removing from the pans.

Notes

Krazy Kitchen Mom Tips

• Remove some of the moisture from the zucchini – After shredding, gently press out excess moisture, and allow the zucchini to strain. Remove some, but not all of the moisture.
• Don’t overmix – Beat the batter just until combined; this keeps the bread light and tender.
• Use mini chocolate chips – They distribute more evenly in smaller loaves and give you chocolate in every bite.
• Check doneness early – Minis bake faster than a full loaf; start testing with a toothpick 5–10 minutes before the suggested time.