Decadent Chocolate Zucchini Bread Mini Loaves

If you ask me, chocolate zucchini bread mini loaves are the perfect way to sneak vegetables into baked goods.

These small-batch treats blend rich chocolate flavor with garden-fresh zucchini, creating a moist bread that’s both tasty and satisfying. The mini size makes them perfect for sharing or freezing for later.

Each bite offers that familiar comfort of homemade bread with dark chocolate chips scattered throughout, while the shredded zucchini practically disappears into the batter. A sprinkle of coarse sugar on top adds just the right amount of crunch.

It’s a clever way to use up summer zucchini, and these little loaves make wonderful gifts for neighbors or afternoon snacks with coffee.

What Kind of Zucchini Should I Use?

When it comes to baking with zucchini, medium-sized ones are your best bet since they’re typically less watery and have fewer seeds than the jumbo ones you might find at the end of summer. Look for zucchini that’s firm to the touch and has smooth, unblemished dark green skin. Once you’ve got your zucchini home, there’s no need to peel it – the skin adds nutrients and disappears into the bread as it bakes. Just remember to grate it using the large holes of a box grater and give it a good squeeze in a clean kitchen towel to remove excess moisture, which could make your bread too wet.

Options for Substitutions

This vegan chocolate zucchini bread recipe is pretty flexible with substitutions. Here’s what you can swap:

• White whole wheat flour: You can use all-purpose flour, regular whole wheat flour, or a 1:1 gluten-free flour blend. If using regular whole wheat flour, your loaves might be slightly denser.
• Flax eggs: Feel free to use regular eggs if you’re not vegan, or try chia eggs (same ratio as flax). You can also use mashed banana (½ cup) or applesauce (½ cup) as egg replacers.
• Coconut sugar: Brown sugar or regular granulated sugar work just fine in equal amounts. If using maple syrup or honey, reduce the almond milk by 2 tablespoons.
• Almond milk: Any milk will do – oat milk, soy milk, or regular dairy milk all work in the same amount.
• Avocado: The avocado adds moisture and healthy fats – you can replace it with ½ cup mashed banana, ½ cup applesauce, or ½ cup neutral oil.
• Dairy-free chocolate chips: Regular chocolate chips are fine if you’re not dairy-free. You can also skip them or replace with chopped nuts.
• Zucchini: This is pretty key to the recipe, but you can use yellow summer squash if that’s what you have – just make sure to squeeze out the excess moisture the same way.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to thoroughly squeeze out the grated zucchini using a clean kitchen towel or cheesecloth, as too much water will make your bread dense and gummy. When preparing your flax eggs, let them sit for at least 10 minutes to properly gel before adding them to your mixture, otherwise, they won’t bind the ingredients effectively. Another common mistake is overmixing the batter – stop as soon as the ingredients are combined, as too much stirring will develop the gluten and make your mini loaves tough. For the best texture, don’t skip mashing your avocado until completely smooth before adding it to the batter, and remember to check your loaves with a toothpick about 5 minutes before the suggested baking time since mini loaves bake faster than regular-sized ones.

What to Serve With Chocolate Zucchini Bread?

This chocolate zucchini bread is perfect for breakfast or as an afternoon snack with a warm cup of coffee or tea. Since it’s already packed with chocolate goodness, try pairing it with some fresh fruit like strawberries or raspberries to add a bright, fresh element to your plate. For breakfast, you might want to spread a little almond butter on top or serve it alongside a smoothie bowl for a filling morning meal. If you’re serving this as dessert, a scoop of vanilla non-dairy ice cream on the side takes it to a whole new level of yummy!

Storage Instructions

Counter Storage: These mini chocolate zucchini loaves stay fresh at room temperature for up to 2 days. Just wrap them well in plastic wrap or keep them in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: For longer storage, pop these little loaves in the fridge where they’ll keep for up to a week. The cool temperature helps maintain their moisture, especially since they’re made with avocado. Just make sure they’re wrapped well or in a sealed container.

Freeze: These mini loaves are perfect for freezing! Wrap each one individually in plastic wrap, then place in a freezer bag – they’ll stay good for up to 3 months. When you’re craving a slice, just thaw one overnight in the fridge or for a few hours at room temperature.

Preparation Time	20-30 minutes
Cooking Time	22-24 minutes
Total Time	42-54 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

For the dry ingredients:

• 3 tsp baking powder
• 1 1/3 cups white whole wheat flour (I use King Arthur all-purpose)
• 1/4 tsp salt
• 1/3 cup cocoa powder (unsweetened, for rich chocolate flavor)
• 1 tsp cinnamon (freshly ground preferred)

For the wet ingredients:

• 2 flax eggs (2 tbsp ground flaxseed mixed with 4 tbsp water, let sit 5 minutes)
• 3/4 cup unsweetened vanilla almond milk
• 3/4 cup coconut sugar
• 1 avocado (ripe, about 1/2 cup pureed for moisture and richness)

Other ingredients:

• extra dairy-free chocolate chips (for topping, optional)
• 1 1/2 cups grated zucchini (squeeze out excess moisture in a clean towel)
• 1/4 cup dairy-free chocolate chips (I use Enjoy Life brand)

Step 1: Prepare Your Equipment and Make Flax Eggs

• 2 tbsp ground flaxseed
• 4 tbsp water

Preheat your oven to 350°F (175°C) and prepare your mini loaf pan by lightly greasing it or lining with parchment paper.

While the oven preheats, prepare your flax eggs by mixing the ground flaxseed with water in a small bowl and let it sit for 5 minutes—this allows the flax to absorb the water and create a binder that mimics egg functionality in vegan baking.

Step 2: Prepare Zucchini and Combine Dry Ingredients

• 1 1/3 cups white whole wheat flour
• 1/3 cup cocoa powder
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups grated zucchini

Grate your zucchini and place it in a clean kitchen towel, then squeeze firmly over the sink to remove excess moisture—this is crucial because zucchini releases a lot of water as it cooks, and removing it prevents your bread from becoming soggy.

While you’re doing this, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt in a large bowl.

I find sifting the cocoa powder through a fine-mesh strainer helps break up any clumps and ensures even distribution of chocolate flavor throughout the bread.

Step 3: Create the Wet Ingredient Mixture

• 1 avocado
• 3/4 cup coconut sugar
• 3/4 cup unsweetened vanilla almond milk
• flax eggs from Step 1

Combine the ripe avocado, coconut sugar, and almond milk in a blender and blend until completely smooth—the avocado acts as a fat replacement that creates moisture and richness while keeping the bread tender.

Once smooth, add the flax eggs from Step 1 and blend just until combined.

Pour this wet mixture into your bowl with the dry ingredients.

Step 4: Combine and Fold in Mix-Ins

• dry ingredient mixture from Step 2
• wet mixture from Step 3
• 1/4 cup dairy-free chocolate chips
• extra dairy-free chocolate chips for topping

Using a spatula or wooden spoon, gently fold the wet mixture into the dry ingredients until just combined—stop as soon as you don’t see streaks of flour, as overmixing activates the gluten and creates a dense, tough crumb.

Fold in the squeezed zucchini and chocolate chips from Step 2 with a few more gentle strokes.

I like to reserve some chocolate chips to sprinkle on top of the batter before baking for an extra decadent touch and better visual appeal.

Step 5: Fill and Bake the Mini Loaves

• batter from Step 4

Divide the batter evenly among the mini loaf cups, filling each about 2/3 full—this gives the bread room to rise without overflowing.

Top with reserved chocolate chips if desired.

Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The bread should pull slightly away from the edges of the pan when done.