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    BeeyondCereal » Recipes » Quick Bread Recipes

    Zucchini Bread Mini Loaves

    Modified: Oct 18, 2023 Published: Dec 27, 2020 by Nicole Durham This post may contain affiliate links. 7 Comments

    Jump to Recipe Pin Recipe
    4.75 from 16 votes

    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 of Zucchini Bread Mini Loaves.

    Recipe: $4.37 | Per Loaf: $0.87 | Mini Loaves: 5

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

    We've become huge fans of zucchini bread, especially the kids and my husband! However, dividing a large loaf between four people can be tedious. Thankfully, with these mini loaves, everyone can enjoy their own portion, with an extra for later.

    These individual-sized loaves are perfect for snacking, sharing, or gifting, offering all the comforting flavors of traditional zucchini bread in a convenient, single-serving form.

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

    They're ideal for on-the-go breakfasts or as a delightful addition to brunch. Whether you're using up excess zucchini from your garden or simply craving a tasty treat, these mini loaves are the perfect choice.

    For more zucchini bread recipes, be sure to check out my Snickerdoodle Zucchini Bread, Old Fashioned Zucchini Bread, and Amish Zucchini Bread.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Zucchini Bread Mini Loaves
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 Recipe FAQs
    • ❤️ More Delicious Quick Bread Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. They make great gifts! A 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). For more gift ideas check out my Gift Guides Section where I have everything from Gifts for Bakers Under $20 to The Best Gifts for Sourdough Bakers.
    2. They can be used in bake sales. I've had several readers messaging me to tell me that they made this recipe for a local bake sale and that the results were wonderful.
    3. The recipe is simple. Made with basic pantry staple ingredients and fresh zucchini, this recipe is easy to make and pretty frugal too.

    🥘 Ingredients

    ingredients needed to make zucchini bread.

    Ingredient Notes:

    Zucchini- You will need some fresh zucchini that has been washed, shredded, and placed onto a paper towel to release moisture. If you have more zucchini on hand check out our Delicious Summer Squash Recipes.

    Leavening agents- You will need both Baking powder and Baking soda

    Eggs- These are used to bind the bread together so it doesn't crumble when sliced. The egg yolks also add a richer taste.

    Vegetable oil- You will need the fats in some vegetable or canola oil to help keep the bread moist.

    Sugars- Use granulated sugar and brown sugar to help the bread have a softer crumb and a nice depth of flavor.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Zucchini Bread Mini Loaves

    Step 1: Grease 5 miniature loaf pans and preheat your oven to 325 degrees F.

    Step 2: Grate the zucchini and place it on a paper towel to the side to help absorb some excess water.

    Combine dry ingredients in one bowl. Mix sugars, vanilla, eggs, and oil in another.

    Step 3: Add the flour, salt, baking powder, baking soda, and cinnamon to a large mixing bowl (Image 1).

    Step 4: Whisk together to combine (Image 2).

    Step 5: In another large bowl, add the sugars, vanilla, eggs, and oil (Image 3).

    Step 6: Whisk together to combine (Image 4).

    Mix dry ingredients into wet ingredients until combined. Stir in shredded zucchini.

    Step 7: Add the dry ingredients to the wet ones (Image 5).

    Step 8: Mix until combined (Image 6).

    Step 9: Add the shredded zucchini to the bowl (Image 7).

    Step 10: Stir together until well mixed (Image 8).

    Pour the batter into mini bread loaf pans and bake until golden.

    Step 11: Divide the batter between 5 mini loaf pans (Image 9).

    Step 12: Bake for 35-40 minutes or until a toothpick can be inserted and come out clean (Image 10).

    Step 13: 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.

    Serve and enjoy!

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

    🍴 Recipe Tips

    1. Making Mini Zucchini Bread- Creating mini zucchini bread loaves is quite enjoyable. Even though the batter might seem too thick at first, when it bakes, something magical happens, and it turns into perfectly fluffy loaves. This magic is because of the high water content in zucchinis.
    2. Adjusting Zucchini Amount- If your zucchinis vary in size, you can increase the shredded zucchini amount from 3 cups to 4 cups. However, you'll need to bake an extra mini loaf to fit the additional quantity.
    3. Baking Times- Since baking times can vary, it's a good idea to check the loaves every 5 minutes with a toothpick after the initial timer goes off. This ensures that each mini zucchini bread loaf is thoroughly baked.

    👩🏻‍🍳 Storage

    When stored correctly in an airtight container, zucchini bread can stay fresh for up to 5 days at room temperature.

    💭 Recipe 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 them on the counter and enjoy them once they've become soft again.

    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 Delicious Quick Bread Recipes

    • a sliced loaf of pistachio banana bread.
      Pistachio Banana Bread
    • a sliced loaf of mango banana bread.
      Mango Banana Bread
    • sliced jalapeno cheddar beer bread.
      Jalapeno Cheddar Beer Bread
    • sliced dandelion honey quick bread on a wire rack.
      Dandelion Bread

    If you tried this Zucchini Bread Mini Loaves, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    sliced mini loaf of zucchini bread with two more loaves in background.
    Print Recipe
    4.75 from 16 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 minutes mins
    Cook Time 35 minutes mins
    Cool Time 20 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Servings: 5 mini loaves
    Calories: 324kcal
    Cost Recipe $4.34 / Serving $0.87
    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) ($1.78)
    • 3 cups all purpose flour ($0.39)
    • 1 teaspoon salt ($0.01)
    • 1 teaspoon baking powder ($0.05)
    • 1 teaspoon baking soda ($0.01)
    • 3 teaspoons ground cinnamon ($0.24)
    • 3 large eggs ($0.45)
    • 1 cup vegetable oil ($0.70)
    • 3 teaspoons vanilla extract ($0.09)
    • ½ cup granulated sugar ($0.18)
    • 1 cup brown sugar ($0.44)
    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

    You can adjust the zucchini amount to 4 cups if needed, but make an extra mini loaf and monitor baking time closely. Shredding the zucchini finely ensures it's unnoticeable in the bread, and the green specks add a nice touch.
    Zucchini releases moisture when baked, so undercooked loaves may sink in the middle. Use a toothpick to check doneness and extend baking time if needed.
    Store the mini loaves in the freezer by wrapping them well and placing them in an airtight container for up to 3 months. Thaw on the counter before enjoying. When 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 Nicole Durham
    Course Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. Dawn Riley says

      June 20, 2024 at 8:49 pm

      5 stars
      I made this recipe and they came out perfect. I did use the suggestion of 4 cups zucchini, and added an extra pan. I did put my mini loaf pans on a cookie sheet for convenience of putting in the oven.
      These loaves were just the right amount of moisture and spice. SO yummy! I am donating this batch to my church's bake sale, so I am really happy they look so pretty. Thank you for this recipe!!

      Reply
    2. 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
    3. 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
    4. 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
    4.75 from 16 votes (13 ratings without comment)

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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