These great mini zucchini bread loaves boast the perfect balance of sweet and spice with a moist crumb. They are easy to put together and are great for gifting or freezing for later.
If you love zucchini bread but don’t want to be stuck with a whole big loaf, this recipe for mini zucchini bread loaves is the answer. Then you can enjoy a little bit at a time and give the rest for friends or freeze them to enjoy later.
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!
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 at some point, we always end up grating and freezing some. If you freeze the zucchini in 2 cup packages, it makes for easy zucchini bread baking throughout the winter.
It was always fun to take some out and make a lovely loaf of sweet bread for breakfast. Being from a big family, getting a whole 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.
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So, rather than bake one giant loaf or even two smaller ones, I went for mini loaves. Then I packaged them up and delivered them to family.
They were such a hit. They were asking for more. That’s always a good sign!
I also baked a batch of Sunshine and Summertime Muffins that were perfect for distributing as well. It was fun to pass out such summery treats!
About These Zucchini Bread Mini Loaves
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.
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 its own and even better with a smear of butter. YUM!
Frequently Asked Questions
How do you freeze zucchini bread?
Wrap the cooled zucchini bread loaf in plastic wrap and then place inside a freezer bag. Place loaf in freezer and store there for up to 3 months.
How do you defrost frozen zucchini bread?
Place frozen zucchini bread in the refrigerator overnight to thaw. Make sure to keep it wrapped so that it doesn’t dry out. It will be ready to slice and serve in the morning. A few seconds in the microwave will warm it up and make it taste as good as new.
More Zucchini Baked Goods
For another fun way to use up some zucchini, check out the strawberry zucchini jam recipe. It is bright and fun.
Or try making a chocolate zucchini cake. It is tasty, especially when it is topped with chocolate cream cheese frosting!
Did you make this great recipe? Please leave a review in the recipe card below!
Mini Zucchini Bread Loaves from Seattle
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoons cinnamon
- 2 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil or similar
- 1 teaspoon vanilla extract
- 2 packed cups of coarsely grated zucchini about 1 pound
Instructions
- Preheat oven to 350°F and grease 4 mini loaf pans (or a 10×5 loaf pan or two 9×5 loaf pans)
- In a small bowl, whisk together the dry ingredients.3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 3 teaspoons cinnamon
- Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla.2 eggs, 2 cups granulated sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract
- Stir add the dry ingredients to the wet ingredients and stir until combined. It will be a thick batter at this stage.
- Stir in the shredded zucchini and any of the juice.2 packed cups of coarsely grated zucchini
- 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.
- 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.
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Yum!! I love the cute packaging too.
Thank you! They were fun to give away!
I LOVE zucchini bread and this sounds so good! Love the idea of mini loaves… Easier to share 🙂
It is a really good and easy recipe, Kris! And the mini loaves were fun to distribute!
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!
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!
You totally rock this month's cake by going the mini-version way… love love that first picture!
Thanks, Emily!
I love to bake on a rainy day. Right now, it is hard to get in the kitchen with so much going on in the garden. The mini loaves look great!
The garden does take a lot of time right now. All the more reason to take advantage of a rainy day by baking! Thank you!
There is something about rain that triggers the baking mood! My baking light bulb is instantly on!
Those loaves couldn't have turned out lovelier!
Doesn't it though? I think it's a great excuse to stay in the kitchen and create! Thank you!
Your photo's look wonderful Carlee, I'm glad these were such a huge hit with your family.
Thank, Laura!
Your mini loaves turned out great. I love your bakers twine. I need to find some of that here. I'm going to be baking this bread/cake very soon.
Thanks, Kathleen! I love the bakers twine too. I don't know why I don't think to pull it out more often!
I love the idea of making these as mini loaves. They look so cute and would make great gifts.
It was fun to be able to give some little loaves away and still have some to try myself! Thanks, Gina!
Chloe sees my large zucchini and has been begging for zucchini bread. I will definitely make this recipe.
Well, if Miss Chloe wants it you better get to it 😉