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.
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.
These individual-sized loaves are perfect for snacking, sharing, or gifting. They offer all the comforting flavors of traditional zucchini bread but in a convenient, single-serving form.
With sweet and moist cinnamon zucchini bread in tiny little disposable pans, any occasion is the right time to bake.
They make for an excellent on-the-go breakfast or a delightful addition to a brunch spread. Whether you're looking to use up an abundance of zucchini from your garden or just craving a tasty treat, these mini loaves are a perfect choice.
🍯 Why This Recipe Works
- 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).
- 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.
- The recipe is simple. Made with basic pantry staple ingredients and fresh zucchini, this recipe is easy to make and pretty frugal too.
Zucchini- You will need some fresh zucchini that has been washed, shredded, and placed onto a paper towel to release moisture.
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.
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.
Step 3: Add the flour, salt, baking powder, baking soda, and cinnamon to a large mixing bowl.
Step 4: Whisk together to combine.
Step 5: In another large bowl, add the sugars, vanilla, eggs, and oil.
Step 6: Whisk together to combine.
Step 7: Add the dry ingredients to the wet ones.
Step 8: Mix until combined.
Step 9: Add the shredded zucchini to the bowl.
Step 10: Stir together until well mixed.
Step 11: Divide the batter between 5 mini loaf pans.
Step 12: Bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
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!
🍴 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.
If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.
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.
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.
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.
❤️ More Delicious Quick Bread Recipes
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!
Zucchini Bread Mini Loaves
- 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 teaspoons Ground cinnamon ($0.30)
- 3 large Eggs ($0.08)
- 1 cup Vegetable oil ($0.48)
- 3 teaspoons Vanilla extract ($0.06)
- ½ cup Granulated sugar ($0.11)
- 1 cup Brown sugar ($0.35)
- 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.