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

• 1 1/3 cups white whole wheat flour
• 1/3 cup cocoa powder
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 flax eggs (made with 2 tablespoons ground flaxseed mixed with 4 tablespoons water)
• 3/4 cup coconut sugar
• 3/4 cup unsweetened vanilla almond milk
• 1 1/2 cups grated zucchini, with excess water removed
• 1/4 cup dairy-free chocolate chips, plus extra for topping (optional)
• 1 avocado

Step 1: Prepare Baking Tools and Preheat Oven

Preheat your oven to 350°F (175°C).

While the oven is heating, either line or grease a mini loaf or muffin pan to prevent sticking.

Set the prepared pan aside for now.

Step 2: Make Flax Eggs

Prepare your flax eggs by mixing ground flaxseed with water, following your recipe’s proportions.

Allow the mixture to sit and thicken while you continue with the remaining steps.

Step 3: Prepare Zucchini

Using a box grater or a food processor, grate the zucchini.

Once grated, squeeze out the excess moisture using a clean kitchen towel or paper towels to prevent the batter from becoming too wet.

Step 4: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt until they are well combined.

Step 5: Blend Wet Ingredients

Place the flesh of an avocado, coconut sugar, and almond milk into a food processor.

Blend the ingredients until smooth.

Add the prepared flax eggs to the mixture and pulse until fully incorporated.

Step 6: Combine and Fold Ingredients

Add the avocado mixture to the bowl of dry ingredients and stir gently just until combined.

Be careful not to overmix.

Fold in the prepared zucchini and chocolate chips to evenly distribute throughout the batter.

Step 7: Fill and Bake

Scoop the batter into the prepared mini loaf or muffin pan, filling each well about 2/3 full.

If desired, top with additional chocolate chips.

Place in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Allow the baked goods to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious zucchini chocolate treats!