Mini Zucchini Bread Loaves
I love how these mini zucchini bread loaves fill the kitchen with warm, cinnamon-spiced aromas. They’re a fun way to use up summer zucchini and always disappear fast from the counter!
Variations & Substitutions
Swap out half the flour for whole wheat for a nuttier flavor. Add a handful of chopped walnuts or pecans for crunch, or toss in some chocolate chips if you’re feeling sweet.
If you’re out of vegetable oil, melted coconut oil or even applesauce (for a lighter texture) work well. Want a citrusy twist? Fold in a tablespoon of orange zest.
Tips & Tricks for Perfect Results
Don’t skip squeezing the zucchini—too much moisture can make the loaves soggy. Mix the batter just until combined; overmixing can make the bread dense.
If your mini loaf pans are on the smaller side, check for doneness a few minutes early. A sprinkle of coarse sugar before baking adds a delightful crunch on top!
Storage & Reheating
Once cooled, wrap the loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze individually wrapped loaves for up to 2 months. To reheat, pop a loaf in the microwave for 15–20 seconds or warm in a 300°F oven for 8–10 minutes.
Mini Zucchini Bread Loaves
Ingredients
- 1 ½ cups grated zucchini about 1 medium
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cavity mini loaf pan or line with parchment.
- Grate the zucchini and gently squeeze out excess moisture with a clean towel.
- Mix wet ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Combine dry ingredients: In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Stir together: Add the dry ingredients to the wet mixture and mix until just combined. Fold in the zucchini.
- Fill pans: Divide the batter evenly among the mini loaf cavities.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack.
