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.
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!
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.
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!
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
- Hamilton Beach 12-Cup Food Processor
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ 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
- 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.
- Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla.
- 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.
- 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.