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Mini Zucchini Bread Loaves

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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 mini loaves
Calories 320 kcal

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.

Nutrition

Calories: 320kcal
Keyword mini loaf, Mini Zucchini Bread Loaves, quick bread, snack idea, zucchini recipes
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