This Mini Zucchini Bread is moist, soft, and naturally sweet, made with fresh grated zucchini and a hint of cinnamon. Perfect for quick breakfasts, healthy snacks, or easy dessert options. The recipe is simple, quick to prepare, and customizable with ingredients like applesauce, pumpkin purée, or chocolate chips. Ideal for portion control, lunchboxes, and homemade gifts, this zucchini bread stays tender and flavorful for days.
Ingredients
Wet Ingredients:
- ¾ cup grated zucchini (do not drain or squeeze out moisture)
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ cup unsweetened applesauce (or substitute with ¼ cup pumpkin purée or 4 tablespoons melted butter)
- 2 tablespoons vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with cooking spray or butter.
- Mix Wet Ingredients: In a medium bowl, combine grated zucchini, granulated sugar, brown sugar, applesauce (or pumpkin purée or melted butter), vegetable oil, egg, and vanilla extract. Stir until fully combined.
- Add Dry Ingredients: Gradually fold in the flour, baking powder, baking soda, cinnamon, and salt until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared baking dish. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve or Store: Slice the bread and serve, or wrap and store at room temperature for up to 3 days.
Why You’ll Love This Recipe
This mini zucchini bread is moist, soft, and naturally sweet thanks to zucchini and applesauce. It’s perfect for a quick breakfast, snack, or healthy dessert. Its small size makes it ideal for portion control, and it’s quick to bake, even for beginners.
Tips
- Do Not Drain Zucchini: Keeping the moisture in the zucchini ensures a soft and tender bread.
- Mix Gently: Overmixing can make the bread dense. Stir until just combined.
- Check Doneness Early: Oven temperatures vary, so start checking the bread at 25 minutes.
Variations and Substitutions
- Flour: Substitute with whole wheat flour for a nuttier flavor.
- Sweeteners: Replace sugar with coconut sugar or honey for a natural sweetness.
- Add-Ins: Fold in ¼ cup of chocolate chips, chopped nuts, or raisins for extra texture and flavor.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
FAQs
Q: Can I make this recipe in a loaf pan instead of a 5×5 dish?
Yes! Bake at 350°F (177°C) for 35–40 minutes, checking with a toothpick for doneness.
Q: Can I freeze this bread?
Absolutely. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
Q: Can I use shredded carrot instead of zucchini?
Yes, shredded carrot works, though the bread will be slightly sweeter and less moist.
Serving
Slice the mini zucchini bread and serve as a breakfast treat, afternoon snack, or light dessert. It pairs perfectly with a cup of coffee, tea, or milk.
Suggestions
- Top slices with a thin layer of cream cheese or nut butter for extra flavor.
- Sprinkle cinnamon sugar on top before baking for a sweet crust.
- Cut into small squares for party platters or lunchbox snacks.
Mini Zucchini Bread Recipe
4
servings10
minutes30
minutesIngredients
¾ cup grated zucchini (do not drain or squeeze out moisture)
¼ cup granulated sugar
2 tablespoons 2 brown sugar
¼ cup unsweetened applesauce (or substitute with ¼ cup pumpkin purée or 4 tablespoons melted butter)
2 tablespoons 2 vegetable oil
1 large 1 egg
½ teaspoon vanilla extract
Dry Ingredients:
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
Directions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with cooking spray or butter.
- Mix Wet Ingredients: In a medium bowl, combine grated zucchini, granulated sugar, brown sugar, applesauce (or pumpkin purée or melted butter), vegetable oil, egg, and vanilla extract. Stir until fully combined.
- Add Dry Ingredients: Gradually fold in the flour, baking powder, baking soda, cinnamon, and salt until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared baking dish. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve or Store: Slice the bread and serve, or wrap and store at room temperature for up to 3 days.
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