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Perfect Small-Batch Zucchini Bread: 4 Easy Mini Loaves

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Tender, spiced zucchini bread made in mini loaves with a cinnamon-sugar crust. This easy recipe turns skeptics into believers with its perfect moist crumb and warm flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 large egg, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 tablespoon granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray your mini loaf pans with non-stick cooking spray and set them aside on a baking sheet.
  2. Prepare the zucchini. Wash your zucchini and trim off the ends. Using a box grater, shred the zucchini into a bowl. You’ll need about 1 cup of shredded zucchini after squeezing. Transfer the shredded zucchini to a clean kitchen towel or a stack of paper towels, and squeeze firmly to remove as much liquid as possible. Set the squeezed zucchini aside.
  3. Mix the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. Mix the wet ingredients. In a large bowl, whisk the egg until it’s light and frothy, about 30 seconds. Add the granulated sugar and brown sugar, and whisk vigorously for about a minute until the mixture looks smooth and slightly thickened. Pour in the vegetable oil and vanilla extract, and whisk until everything is well combined.
  5. Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour—overmixing will make the bread tough. A few small lumps are totally fine.
  6. Fold in the zucchini. Add the squeezed, grated zucchini to the batter. Fold it in gently with the spatula until it’s evenly distributed.
  7. Fill the pans. Divide the batter evenly among the four mini loaf pans. The pans should be about ⅔ to ¾ full. Smooth the tops gently with the back of a spoon.
  8. Add the topping (optional). In a small bowl, mix together the 1 tablespoon of sugar and ½ teaspoon of cinnamon. Sprinkle this mixture evenly over the tops of the four loaves.
  9. Bake. Place the baking sheet with the mini loaf pans in the preheated oven. Bake for 22 to 28 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched.
  10. Cool. Remove the baking sheet from the oven and let the loaves cool in their pans for 10 minutes. Then, carefully turn them out onto a wire cooling rack. Let them cool completely before slicing—about 30 minutes.

Notes

Don’t skip squeezing the zucchini—it’s crucial for texture. Room temperature ingredients matter. Measure flour correctly by spooning and leveling. Let loaves cool completely before slicing. Start checking for doneness at 22 minutes. For a standard 9×5 loaf pan, bake 50-55 minutes, covering with foil after 30 minutes.

Nutrition

Keywords: zucchini bread, mini loaves, small batch, quick bread, zucchini, cinnamon, easy baking

Find it online: https://spoonette.com/perfect-small-batch-zucchini-bread-4-easy-mini-loaves/