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.
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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.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"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!!"
- Dawn
💛 Why You'll Love This Recipe
- 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.
🛒 Ingredients
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.
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.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use garden or seasonal zucchini: Zucchini is often very cheap in summer and early fall, and this recipe is perfect for using up surplus zucchini before it goes bad.
Stretch produce further: Shredded zucchini adds moisture and volume, allowing you to make multiple mini loaves without increasing cost.
Freeze for later: Baking mini loaves lets you freeze portions and avoid buying packaged snacks later.
🥄 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.
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).
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).
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!
👩🏻🍳 Expert Tips
- Thick batter is normal. The batter may seem thick at first, but the moisture from the zucchini creates soft, fluffy mini loaves as they bake.
- Adjust for zucchini size. If your zucchinis are large, you can increase the shredded amount from 3 to 4 cups. Just plan to bake one extra mini loaf.
- Watch bake time. Baking times can vary, so start checking with a toothpick every 5 minutes after the initial bake time to ensure the loaves are fully cooked.
❄️ Storage and Make Ahead
Storage: Store Zucchini Bread Mini Loaves in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate to keep them fresher longer.
Make Ahead: Bake the loaves in advance, cool completely, then store covered until serving. They also freeze well: wrap individually and freeze for up to 3 months, then thaw at room temperature.
🥗 Side Dishes or Pairing Ideas
Serve zucchini bread mini loaves with butter, cream cheese, or a light glaze for breakfast. It also pairs well with yogurt, fresh fruit, or a hot cup of coffee or tea for an easy snack or brunch option.
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❓ Recipe FAQs
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.
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🐝 If you tried this Zucchini Bread Mini Loaves, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Zucchini Bread Mini Loaves
Ingredients
- 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)
- 3 cups all-purpose flour - ($0.39)
- 1 teaspoon baking powder - ($0.05)
- 1 teaspoon baking soda - ($0.01)
- 1 teaspoon salt - ($0.01)
- 3 teaspoons ground cinnamon - ($0.24)
- 3 cups zucchini, finely shredded, about 2 medium - ($1.78)
Instructions
- Preheat. Preheat the oven to 325°F and grease 5 mini loaf pans.
- Prep zucchini. Wash and shred the zucchini. Spread it on paper towels and let it rest to absorb excess moisture while preparing the batter.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Mix wet ingredients. In a separate large bowl, whisk together the eggs, vegetable oil, vanilla extract, granulated sugar, and brown sugar until smooth.
- Combine batter. Add the dry ingredients to the wet ingredients and mix until combined. The batter will be thick.
- Add zucchini. Stir in the shredded zucchini until evenly distributed.
- Bake. Divide the batter evenly between the prepared loaf pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the loaves cool in the pans for about 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Zucchini amount. Up to 4 cups shredded zucchini can be used. Make an extra mini loaf and monitor baking time closely.
- Texture. Finely shredded zucchini blends into the bread while adding moisture. Green flecks are normal.
- Doneness. Zucchini releases moisture as it bakes. If the center sinks, the bread needs additional baking time.
- Storage. Store in an airtight container at room temperature for up to 5 days.
- Freezing. Wrap loaves tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
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Dawn Riley says
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!!
Mary Ann says
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
Nicole says
These mini loaf pans are roughly 5 inches by 3 inches in size. I use the disposable 5 pack of loaf pans from walmart.
Nana says
These were excellent! I followed the recipe exactly as written and they turned out perfect. I plan to make them again with chocolate chips.
Nicole says
chocolate chips is one of our favorite additions 🙂
Ds94ta says
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.
Nicole says
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.