Description
A moist, rich, and forgiving small-batch zucchini bread recipe designed for one or two people. It features a perfect balance of dark chocolate and zucchini, ready in under an hour with zero waste.
Ingredients
Scale
- 1 cup (120g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 1/4 cup (57g) Unsalted Butter, melted and cooled
- 1/2 cup (100g) Granulated Sugar
- 1 large Egg
- 1 tsp (5ml) Vanilla Extract
- 1/2 cup (60g) Shredded Zucchini, squeezed dry
- 1/2 cup (85g) Dark Chocolate Chips
- 2 tbsp (10g) Unsweetened Cocoa Powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 5×3 or 6×3 inch small loaf pan thoroughly with butter or baking spray.
- Peel or leave the skin on one medium zucchini, then shred it. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess liquid as possible.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder until smooth and free of lumps.
- In a separate bowl, whisk the melted butter and sugar until it resembles wet sand. Add the egg and vanilla extract, whisking until the mixture is smooth, glossy, and slightly pale.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no dry flour remains; do not overmix. Fold in the squeezed zucchini and half of the chocolate chips.
- Scrape the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Allow to cool in the pan before slicing.
Notes
Squeezing the zucchini is critical to prevent soggy bread. Do not overmix the batter to avoid a tough texture. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, swap butter for coconut oil and use a flax egg.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: zucchini bread, small batch, single serving, double chocolate, quick bread, gluten-free option, vegan option, comfort food