Chocolate Zucchini Bread Minis

It's the time of year when summer gardens are going crazy and neighbors leave zucchini
on your doorstep and I love it! Zucchini is probably my favorite garden veggie, so I'm
happy to take all of them I can get. What we don't eat, I freeze to use in soup all winter
long. You can find out how I freeze zucchini here.

Since I had leftover chocolate ganache in my fridge from the ganache blackberry brownie
cupcakes I made last week, I decided to make mini chocolate zucchini bread loaves topped
with chocolate ganache to give to some friends. Chocolate on chocolate is always a good
idea and they seemed to agree! These little loaves are delicious and perfect for an
afternoon snack or dessert!

If your garden is over flowing with zucchini you may want to try my summer garden pasta,
veggie quesadillas or chocolate chip zucchini bars. Or send them to me!

Chocolate Zucchini Bread Minis

3/4 cup sugar
1 cup grated zucchini
1/2 cup canola oil
2 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350°. Spray 6 mini loaf pans with cooking spray with flour.
In a large mixing whisk flour, cocoa, baking powder and salt.

In a smaller bowl mix together sugar, canola oil, eggs, vanilla and grated zucchini.
Add the wet ingredients to the dry, mixing just until combined.

Using a large cookie scoop, fill loaf pans evenly with batter. Bake for 20-22 minutes.
Remove from oven and allow to cool in the loaf pans for 5-10 minutes before removing
to a wire rack to continue to cool.

I used leftover ganache from my ganache blackberry brownie cupcakes to spread on
top and then I sprinkled the mini loaves with mini chocolate chips.

Note: the mini loaf pans I use are  2 1/2 x 4 1/2

Enjoy!

SaveSave
SaveSaveSaveSave