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.

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.

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!

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

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!

4.84 from 12 ratings

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Bread

Cuisine American

Servings 16 Servings (4 mini loaves)

Calories 319 kcal

Equipment

• Mini Loaf Pans
• Hamilton Beach 12-Cup Food Processor
• Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Ingredients

  

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• 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

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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.
• 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.

Video

Nutrition

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

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!