Zucchini bread mini loaves

Mini zucchini bread loaves on a table next to fresh zucchini

No ratings yet

This recipe uses 2 full cups of shredded zucchini and makes 4 mini loaves

Servings: mini loaves

Calories: 281kcal

Equipment

4 mini loaf pans that measure roughly 3" x 5.5" across the top, from the inside edges (so as not to include the thickness of the pan)

Ingredients

12 ounces shredded zucchini ~2 cups for a single batch
⅔ cup vegetable oil neutral flavor
2 large eggs
½ cup granulated sugar see note (reduce if using sweet mixins)
½ cup brown sugar not packed
1 teaspoon vanilla extract
1 teaspoon table salt
1.5 teaspoon cinnamon see note
¼ teaspoon ground ginger
⅛ teaspoon nutmeg (a pinch)
⅛ teaspoon clove (a pinch)
¾ teaspoon baking soda
½ teaspoon baking powder
9 ounces all purpose flour (2 cups)
3 tablespoon turbinado or brown sugar for topping

Flavor mix-ins: quantity listed for each individual mini loaf

¼ cup chocolate chips per mini loaf
¼ cup walnuts per mini loaf
¼ cup raisins per mini loaf and add extra ¼ teaspoon cinnamon
2 tablespoon candied ginger per mini loaf and add extra couple pinches of ground ginger

Instructions

Preheat oven to 350℉ on bake (not convection). Spray or grease your mini loaf pans.
Shred zucchini: shred on a box grater or food processor. No need to squeeze out the liquid. Add to a large bowl.
Mix in: Add oil, eggs, sugar, brown sugar, vanilla, salt, and spices. (You can replace the spices with 2 teaspoon of Pie Spice). Mix thoroughly to combine.
NOTE! If including sweet add-ins, reduce sugar by ¼ cup in this step.
Add baking soda and baking powder and mix thoroughly to combine. You cannot overmix at this point, so don't be shy.
Gently add flour: Measure out the 12 ounces (2 cups) flour and add to the bowl. Mix gently until just combined.
Scoop batter into prepared loaf pan.
Custom mixins: If adding in extras, gently stir those in now. Do not overmix or bread can be tough and dense. In general, mix in ¼ cup of 'stuff' per mini zucchini loaf.
Sprinkle turbinado or brown sugar over the top.
Bake for 25-30 minutes until the internal temperature reaches 200-205℉. At 15-20 minutes, check for doneness with an instant read thermometer. If it reads under 150℉, add 10 minutes and check again. If it reads 180℉ add 5 minutes, and add 2 minutes if it reads 190℉.
Let cool for at least an hour! Let the bread cool for 1+ hours in its own pan. This lets the heat dissipate and the internal texture to firm up (have you ever cut a quick bread open and noticed how it is gummy when cut into!?). Store on the counter covered with a tea towel for up to 3-4 days. You can also store in a plastic container covered with a paper towel (to absorb extra moisture).

Notes

Spices: I often use Penzey's Pie Spice for this recipe. In fact, the mixture of spices listed (cinnamon, ginger, nutmeg, and cloves) is to replicate the pie spice. While I like Penzey's, any brand of pie spice will work.

Add in options, amount listed for each individual mini loaf

Chocolate chips: scant ¼ cup
Ginger: add an extra pinch of ground ginger and 2 tablespoon of crystallized ginger
Raisins: add a scant ¼ cup, increase cinnamon by ¼ tsp
Nuts: add scant ¼ cup

Mini loaf pans usually measure 2.5" x 4.75" across the bottom and 3" x 5.5" across the top. Most mini loaf pans angle up and outward so they are larger at the top. This recipe makes 4 mini loafs if using small loaf pans of this size. See post pan options and for pictures if the pans are filled too high or not filled enough.

Scan QR code for full recipe page with images & more helpful tips

Nutrition