These chocolate zucchini bread mini loaves are so full of flavor and simply delicious. Topped with salty pepita seeds and chocked full of grated zucchini for a moist and fudgy bread.

The zucchini is grated on the large holes of a box grater, so when you cook the loaves of bread, the tender summer squash melts into the batter, making this the most moist and fudgy quick bread.

Whenever you make a bread that is so dang good, and when you tell people that it is chocked full of veggies and they cannot believe you, you know you have a winner.

You can make this as a large loaf, or like me, you can turn them into mini loaves. I used this mini loaf pan and then I sold a bunch at our Christmas Bazaar this year.

So let me show you how easy it is to make these delectable and fudgy chocolate Zucchini Bread mini loaves.

Making Chocolate Zucchini Bread Mini Loaves

Preheat oven to 350°F. Lightly grease a mini loaf pan with cooking spray. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside.

Whisk together zucchini, sugar, oil, eggs, and vanilla in a large bowl until well combined. Add flour mixture, and stir until just combined. Stir in 3/4 cup chocolate chips. Pour mixture into prepared mini loaf pans. Smooth top, and sprinkle with pepitas and remaining 2 tablespoons chocolate chips.

Bake in a preheated oven until a wooden pick inserted in center comes out clean, about 35-45 minutes. Cool bread in pan for about 15 minutes. Remove bread from pan using a butter knife and cool completely on wire rack, for about 20 minutes.

Serve warm or at room temperature. This bread will be extra fudgy and moist.

Check out these other sweet bread recipes

Yield: 8 loaves

Chocolate Zucchini Bread Mini Loaves

Name: Chocolate Zucchini Bread Mini Loaves
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour; 1/4 cup unsweetened cocoa; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 1/2 cups grated zucchini; 1 1/4 cups granulated sugar; 1 cup canola oil; 3 large eggs; 2 teaspoons vanilla extract; 3/4 cup plus 2 tablespoons semisweet chocolate chips, divided; 1 1/2 tablespoons unsalted raw pepitas

These mini loaves are so fudgy and moist. Perfect for snack time or to give as gifts.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups grated zucchini
1 1/4 cups granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons semisweet chocolate chips, divided
1 1/2 tablespoons unsalted raw pepitas

Instructions

Preheat oven to 350°F. Lightly grease a mini loaf pan with cooking spray.
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside.
Whisk together zucchini, sugar, oil, eggs, and vanilla in a large bowl until well combined.
Add flour mixture, and stir until just combined. Stir in 3/4 cup chocolate chips. Pour mixture into prepared mini loaves.
Smooth top, and sprinkle with pepitas and remaining 2 tablespoons chocolate chips.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 35 to 45 minutes.
Cool bread in pan for 15 minutes. Remove bread from pan with a butter knife, and cool completely on wire rack, about 1 hour.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 31gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 70mgSodium: 405mgCarbohydrates: 56gFiber: 2gSugar: 34gProtein: 7g