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Mini Zucchini Bread Loaves from Seattle

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This great zucchini bread is the perfect balance of sweet and spice with a great crumb. You are going to love it!

Two small loaves of zucchini bread tied up with parchment paper and baker's twine.

     When you have extra zucchini laying around, you have to make zucchini bread. This quick bread is delicious and loaded with shredded squash. 

It is lightly spiced, just the right amount of sweet and super tasty.  Make some for yourself and some for gifts. You can even freeze some for later!

    Guess what day it is.  It’s Cake Slice Day again!

    We are coming close to the end of baking our way through Maida Heatter’s Cakes. And I think you may be surprised that I went with a loaf.  I normally pick the biggest most frosting filled choice.

    There really wasn’t an option like that this month, which helped point me in this direction.  Add to that the fact that I had some zucchini on my counter waiting to be used and zucchini bread happens to be one of my favorites and this choice was sort of a no-brainer!

Mini loaf of zucchini bread on cutting board.

    I have always loved zucchini bread.  I probably made hundreds of loaves of it as a kid.

    Zucchini always seems to be so easy to come by during the summer and some point we always ended up grating and freezing some for later loaves of bread.

   It was always fun to take some out and make a lovely loaf of sweet bread for breakfast.  Being from a big family, getting the loaf eaten was never a problem.

   I actually made these loaves on a major baking day.  It was rainy out and I was in the mood, so I made a bunch of treats.

slices of mini zucchini bread loaf, ready to eat.

    So, rather than bake one giant loaf or even two smaller ones I went for mini loaves.  I dropped a couple loaves off as surprise treats for family and then brought the other two to family dinner.

    Chloe was excited to see the zucchini bread and was quick to let me know she would help eat any that was left.  I am lucky to have such generous family!  😉

     Actually, the offer was quite welcome.  I had more than half the batch of Sunshine and Summertime Muffins left from the big batch I had baked that day.  It was fun to make both a yellow squash recipe and a zucchini recipe!

    This loaf did end up with a slightly different color than most of the zucchini bread recipes I have made in the past.  Maida warned that would be the case.

Close picture of two small loaves of zucchini bread showing slightly crackly crust on top.

    It tasted really good though and had a great crumb.  I like that it formed a nice crunch on the crust but the loaves were still soft and delicious.

    A nice slice of bread is good on it’s own and even better with a smear of butter.  YUM!

Yield: 16 Servings (4 mini loaves)

Mini Zucchini Bread Loaves from Seattle

Close picture of two small loaves of zucchini bread showing slightly crackly crust on top.

When you have extra zucchini laying around, you have to make zucchini bread. This quick bread is delicious and loaded with shredded squash. It is lightly spiced, just the right amount of sweet and super tasty. Make some for yourself and some for gifts. You can even freeze some for later!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 2 packed cups of coarsely grated zucchini (about 1 pound)
  • 2 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease 4 mini loaf pans (or a 10×5 loaf pan or two 9×5 loaf pans)
  2. In a small bowl, whisk together the dry ingredients.
  3. Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla.
  4. Stir add the dry ingredients to the wet ingredients and stir until combined. It will be a thick batter at this stage.
  5. Stir in the shredded zucchini and any of the juice.
  6. Place equal amounts in the prepared pans. Smooth the tops and bake. The mini loaves took 35 minutes to bake. The large loaf will take closer to 45 or 50. A cake tester should come out clean and dry.
  7. Remove from oven and cool in the pan for 15 minutes before turning out of pan. Then continue to cool on a wire rack until room temperature.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 236mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 3g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

When you have extra zucchini laying around, you have to make zucchini bread. This quick bread is delicious and loaded with shredded squash. It is lightly spiced, just the right amount of sweet and super tasty. Make some for yourself and some for gifts. You can even freeze some for later!

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Hazel

Thursday 28th of July 2016

Ooh I have to get me some mini loaf tins.. I just love how they look here. And the loaf looks delicious!! Emily is a big mini baking fan to.. her collection of pans is superb!! You guys are such great baking buddies to have!! Hazel x

Carlee

Friday 29th of July 2016

I am always jealous of her mini tins too, so I had to jump at the chance to get mine out! For some reason I think things are just so much more fun in mini size or SUPER HUGE size. I guess I never grew out of that ;-)

Elle

Saturday 23rd of July 2016

Mighty cute little breads. Did you use any walnuts? Sometimes they turn the dough a bit pink. Love the parchment band and red and white string, too...very professional looking loaves Carlee.

Carlee

Saturday 23rd of July 2016

I didn't use any walnuts. My husband doesn't like nuts, so if I want any help eating treats I can't add any! Thanks, Elle!

Unknown

Friday 22nd of July 2016

Yum!! I love the cute packaging too.

Carlee

Friday 22nd of July 2016

Thank you! They were fun to give away!

Big Rigs 'n Lil' Cookies

Thursday 21st of July 2016

I LOVE zucchini bread and this sounds so good! Love the idea of mini loaves... Easier to share :)

Carlee

Friday 22nd of July 2016

It is a really good and easy recipe, Kris! And the mini loaves were fun to distribute!

Wendy

Thursday 21st of July 2016

It's fun to try new recipes for old favorites. There is always room for more than one favorite, plus there always seems to me more than enough zucchini! :) These bundled up little loaves would make such nice gifts!

Carlee

Thursday 21st of July 2016

They were fun to pass out. Nothing like a surprise baked good! It is fun to try different versions of classic recipes like this. You never know what you'll find along the way!

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