Chocolate Zucchini Mini Loaves

What to make for someone's son

Choco Zucchini Loaves

This week for breakfast meal prep, I made chocolate zucchini bread. It turned out so moist and fudgy—it’s like eating dessert for breakfast! Not only is it a great way to sneak some extra veggies into your day, but it also helps you use up any leftover zucchini you have lying around. This bread is perfect to keep on hand for a quick breakfast or snack throughout the week.

• Shredded Zucchini: Don’t blot the water out of the zucchini—its moisture helps keep the bread soft.

• Coffee: The batter may seem dry until you add the hot coffee. The coffee enhances the cocoa flavor without making the bread taste like coffee.

• Room Temperature Eggs: Ensure your eggs are at room temperature for the best texture.

• Don’t Overmix: Stir just until combined to avoid a dense texture.

The batter should look like this

Servings: 8 mini loaves or 1 regular loaf

Ingredients:

• 1 cup all-purpose flour (spooned and leveled)

• ½ cup cocoa powder

• ¾ tsp baking soda

• ¼ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• 2 eggs (room temperature)

• ¼ cup vegetable oil

• ⅓ cup Greek yogurt or sour cream

• ⅔ cup granulated sugar

• 1 tsp vanilla extract

• 1½ cups shredded zucchini (about 2 zucchinis)

• ½ cup mini chocolate chips (plus more for topping)

• ¼ cup hot coffee

Instructions:

1. Preheat the oven: Preheat to 350°F (175°C). Grease a mini loaf pan or regular loaf pan with non-stick spray.

2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

3. Mix wet ingredients: In a medium bowl, whisk eggs, oil, yogurt, sugar, and vanilla until smooth.

4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick at this point.

5. Add coffee: Stir in the hot coffee until fully incorporated, then fold in the shredded zucchini and mini chocolate chips.

6. Bake: Pour the batter into your prepared pan(s). Top with extra mini chocolate chips. Bake for 20-25 minutes for mini loaves or 45-50 minutes for a regular loaf, until a toothpick inserted in the center comes out clean.

7. Cool: Allow the bread to cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.

Storage: Once fully cooled, cover the bread and store in the fridge. It will stay fresh for 3-4 days.

Let me know if you make it!