Go Back
Zucchini is a surprisingly versatile ingredient that often finds its way into a variety of dishes, especially in baking. This humble summer squash is not only easy to grow, but it also provides a subtle sweetness and moisture that can elevate baked goods to new heights. One of the most delightful ways to showcase zucchini is through the recipe for Zesty Mini Zucchini Bread Loaves. These mini loaves are not only a treat for the taste buds but also a feast for the eyes, making them an appealing addition to any table.

Mini Zucchini Bread Loaves

Indulge in the delightful flavors of Zesty Mini Zucchini Bread Loaves with this easy recipe! These bite-sized treats are perfect for any occasion, offering a moist, tender crumb enhanced by the subtle sweetness of fresh zucchini. Ideal for snacks, brunch, or thoughtful gifts, this recipe allows for customization with nuts or chocolate chips. Enjoy a deliciously rich experience that's healthy and satisfying. Dive into baking these charming mini loaves today!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

½ cup chopped walnuts (optional)

½ cup mini chocolate chips (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour six mini loaf pans or line them with parchment paper for easy removal.

    Prepare Zucchini: Wash the zucchinis and grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel, twist it, and squeeze out excess moisture. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

        Combine Sugars and Wet Ingredients: In a separate mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated zucchini, walnuts, and chocolate chips, if using.

            Fill Pans: Evenly distribute the batter into the prepared mini loaf pans, filling each about ¾ full.

              Bake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

                Cool: Remove the mini loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer them onto a wire rack to cool completely.

                  Serve and Enjoy: Slice the loaves once cool, serve warm or at room temperature, and enjoy the delightful richness of your mini zucchini bread!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 mini loaves