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Mini Zucchini Bread Loaves

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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.

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

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!

Ingredients ready to be made into zucchini bread.

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 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.

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.  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.

Tying bakers twine and a strip of parchment paper around two mini loaves of zucchini bread, getting them ready to give away.

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!

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

Mini Zucchini Bread Loaves from Seattle

Servings: 16 Servings (4 mini loaves)
Author: Carlee
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!
4.85 from 13 ratings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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


  • 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.



Serving: 1ServingCalories: 319kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 13gCholesterol: 23mgSodium: 236mgFiber: 1gSugar: 25g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.85 from 13 votes (11 ratings without comment)
Recipe Rating


Saturday 21st of October 2023

Just made 40 of these mini loaves for a "homegrown " theme baby shower. Delicious, moist and flavorful. Thank you


Saturday 21st of October 2023

What a fun baby shower theme! I am so glad you liked them!


Saturday 30th of July 2022

Hi, Can you add blueberries to this recipe.


Saturday 30th of July 2022

I don't see why not. That sounds delicious!


Thursday 12th of May 2022

The perfect amount of moist and chewy! I eyeballed all the ingredients and it turned out great, I even added a little more zucchini. Will definitely make this again.


Thursday 12th of May 2022

Yay! I am so glad you liked it!


Sunday 5th of September 2021

I love this recipe, I have made the twice now using the pampered chef mini loaf pan and it works great with this recipe. The only difference is the baking time is 10-15 minutes. Thanks for sharing a great recipy


Monday 6th of September 2021

That is great to know. Thank you, I am so glad you like it!


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


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 ;-)