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    Home » Recipes » Quick Bread Recipes

    Published: Dec 27, 2020 by Nicole This post may contain affiliate links.

    Zucchini Bread Mini Loaves

    Jump to Recipe Print Recipe
    promotional graphic for Zucchini Bread Mini Loaves

    With 5 mini loaves of cinnamon zucchini bread you can have some now and later, or even gift them to friends! Everyone will enjoy this moist and flavorful quick bread, while you enjoy how easy it is to whip up a batch.

    sliced zucchini bread with two loaves on a wire rack in background

    We've become pretty big zucchini bread fans around here, especially the kids and husband, haha. But making a large loaf is rather tedious to divide between 4 people. Thankfully with these mini loaves, we can each get our own loaf and have one left for later.

    Another great option is gifting friends and family with freshly made mini loaves. This is so much more fun during the holidays(and a frugal gift idea too).

    With sweet and moist cinnamon zucchini bread in tiny little disposable pans, any occasion is the right time to bake.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    ingredients needed to make zucchini bread

    🥘 Ingredients

    • Zucchini
    • Flour
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon
    • Eggs
    • Vegetable oil
    • Vanilla extract
    • White sugar
    • Brown sugar

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring cups
    • Measuring spoons
    • Whisk
    • Mixing bowl
    • Mini loaf pans

    🔪 Instructions

    Check out how to make zucchini bread mini loaves with these simple step-by-step instructions:

    Grease 5 miniature loaf pans and preheat your oven to 325 degrees F.

    Grate the zucchini and place it on a paper towel to the side to help absorb some excess water.

    Mix the flour, salt, baking powder, baking soda, and cinnamon in a large mixing bowl.

    dry ingredients in a mixing bowl with a whisk
    whisked dry ingredients in a mixing bowl

    In another large bowl, whisk together the sugars, vanilla, eggs, and oil.

    wet ingredients in a mixing bowl with a whisk
    whisked wet ingredients in a mixing bowl

    Add the dry ingredients to the wet ones and mix until combined.

    dry ingredients in a mixing bol with wet ingredients and a whisk
    brown and wet bread batter in a mixing bowl

    Stir in the zucchini.

    shredded zucchini added to bowl of bread batter
    zucchini bread batter in a mixing bowl

    Divide the batter between 5 mini loaf pans.

    Bake for 35-40 minutes or until a toothpick can be inserted and come out clean.

    zucchini bread batter in greased mini bread loaf pans
    aerial view of baked mini loaves of zucchini

    Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack. Or leave them in the pan for later.

    two mini loaves of zucchini bread on a wire rack with fresh zucchini in background

    🍴 Recipe Tips

    Making mini zucchini bread loaves is really kind of fun. The batter is so thick you think there's no way it's going to be okay, and then it just is. Like magic. We can thank the huge amount of water inside the zucchini for that, by the way.

    As it bakes, the water content increases, which helps the bread to develop and become nice and fluffy. Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 4 cups of shredded zucchini instead of just 3. But, you'll need to make a 6th mini loaf to accommodate the extra amount.

    Also, the baking time may vary slightly so check it every 5 minutes with a toothpick after the timer goes off to make sure that they bake completely.

    💭 FAQs

    Can zucchini bread be frozen?

    Yes! The Zucchini bread recipe can be frozen and these mini loaves are perfect for making a batch and saving some for snacking on at a later date! Simply wrap or cover them well and place them in an airtight container in the freezer for up to 3 months. Thaw on the counter and enjoy once they've become soft again.

    How long does zucchini bread last?

    If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.

    When making zucchini bread do I peel the zucchini?

    Nope! When you shred the zucchini, the peel is chopped into such tiny little pieces that they're texturally unnoticeable in the bread. Plus, the little specks of green make the bread look even cooler.

    Why does zucchini bread sink in the middle?

    Zucchini holds a lot of water; once baked, the heat helps release the water. Underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time 5 minutes and try again.

    a hand picking up a slice of zucchini bread from a stack of slices

    More great quick bread recipes to try

    • Red Velvet Banana Bread
    • Pistachio Banana Bread
    • Mango Banana Bread
    • One Bowl Banana Bread
    • Jalapeno Cheddar Beer Bread
    • Easy Dandelion and Honey Quick Bread

    📖 Recipe

    an uplcose view of sliced mini loaf of zucchini bread with two more loaves in background
    Print Recipe
    4.70 from 10 votes

    Zucchini Bread Mini Loaves

    With 5 mini loaves of cinnamon zucchini bread you can have some now and later, or even gift them to friends! Everyone will enjoy this moist and flavorful quick bread, while you enjoy how easy it is to whip up a batch.
    Prep Time 15 mins
    Cook Time 35 mins
    Cool Time 20 mins
    Total Time 1 hr 15 mins
    Servings: 5 mini loaves
    Calories: 324kcal
    Cost Recipe $3.37 / Serving $0.67
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowl
    • Mini loaf pans

    Ingredients

    • 3 cups shredded zucchini (about 2 medium) ($1.62)
    • 3 cups all-purpose flour ($0.24)
    • 1 teaspoon baking powder ($0.02)
    • 1 teaspoon baking soda ($0.01)
    • 1 teaspoon salt ($0.10)
    • 3 teaspoon cinnamon ($0.30)
    • 3 large eggs ($0.08)
    • 1 cup vegetable oil ($0.48)
    • 3 teaspoon vanilla extract ($0.06)
    • ½ cup white sugar ($0.11)
    • 1 cup brown sugar ($0.35)
    US Customary - Metric

    Instructions

    • Grease 5 mini loaf pans and set the oven to 325 degrees F to preheat.
    • Grate your washed zucchini and set it on a paper towel to help absorb some of the excess moisture. Let rest while you prepare batter.
    • In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
    • In a large bowl, whisk together the eggs, oil, vanilla, and sugars.
    • Add the dry ingredients to the wet ones and mix until well combined. The batter will be very thick.
    • Stir in the zucchini and then divide into the 5 loaf pans.
    • Bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
    • Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack.

    Notes

    Recipe Tips

    Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 4 cups of shredded zucchini instead of just 3. But, in turn, you'll need to make a 6th mini loaf to accommodate the extra amount. Also, the baking time may vary slightly so check it every 5 minutes with a toothpick after the timer goes off to make sure that they bake completely. 
    When you shred the zucchini the peel is chopped into such tiny little pieces that they're texturally unnoticeable in the bread. Plus, the little specks of green make the bread look even cooler.
    Zucchini holds a lot of water and once baked, the heat helps to release the water. underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time 5 minutes and try again.

    Storage

    The Zucchini bread recipe can be frozen and these mini loaves are perfect for making a batch and saving some for snacking on at a later date! Simply wrap or cover them well and place them in an airtight container in the freezer for up to 3 months. Thaw on the counter and enjoy once they've become soft again. 
    If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.

    Nutritional Information

    Serving: 1loaf | Calories: 324kcal | Carbohydrates: 59.9g | Protein: 11.8g | Fat: 3.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.2g | Cholesterol: 111.6mg | Sodium: 763.2mg | Potassium: 374.5mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 50.6IU | Vitamin C: 3.3mg | Calcium: 132.6mg | Iron: 4.4mg
    Author NicoleDurham
    Course Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Quick Bread Recipes

    • Pumpkin Banana Bread
    • Pumpkin Spice Banana Bread
    • Jalapeno Cheddar Beer Bread
    • Cornbread Bundt Cake

    Reader Interactions

    Comments

    1. Ds94ta says

      July 13, 2022 at 4:11 pm

      5 stars
      I've made these twice. The first time was delicious but I felt it was a tad bit heavy and dry. Today I added 2 heaping Tbls of full fat greek yogurt, 3/4 tsp allspice and nutmeg, and turbinado sugar over the top of the loaves. Deliciously moist and spiced to almost perfection. Will make this again and again. Next time I'll try mini chocolate chips. Thanks for this recipe.

      Reply
      • Nicole says

        July 13, 2022 at 9:06 pm

        Unfortunately, the density of zucchini bread really can vary based on the moisture content in the zucchini but I'm so glad you liked the recipe and your modifications sound very delicious.

        Reply
    2. Nana says

      September 03, 2022 at 10:47 pm

      5 stars
      These were excellent! I followed the recipe exactly as written and they turned out perfect. I plan to make them again with chocolate chips.

      Reply
      • Nicole says

        September 04, 2022 at 8:36 am

        chocolate chips is one of our favorite additions 🙂

        Reply
    3. Mary Ann says

      September 24, 2022 at 12:59 pm

      What is the size of the mini pans? I have two different sizes at my house. I am not familiar with making the mini loaves. Would appreciate an answer.

      Thank you,

      Mary Ann

      Reply
      • Nicole says

        September 24, 2022 at 2:09 pm

        These mini loaf pans are roughly 5 inches by 3 inches in size. I use the disposable 5 pack of loaf pans from walmart.

        Reply

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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