Mini Zucchini Bread Loaves
These mini zucchini bread loaves are moist, warmly spiced, and perfectly portioned for snacking or gifting. A delicious way to use up fresh zucchini!
Ingredients
- 1 cup grated zucchini unpeeled
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg optional
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ cup chopped walnuts or mini chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease 3–4 mini loaf pans.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.
- Stir in grated zucchini.
- Add dry ingredients to wet and mix until just combined.
- Fold in nuts or chocolate chips, if using.
- Divide batter evenly among mini pans (¾ full).
- Bake 30–35 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
Notes
Do not peel the zucchini—its skin adds color and texture.
For extra moist loaves, add 2 tablespoons of sour cream.
You can freeze the cooled loaves for up to 3 months.