Zucchini Bread Mini Loaves Recipe

If you love the taste of zucchini bread, but a full size loaf is simply too much, then you are going to love this mini loaves recipe. It is a fantastic way to enjoy the taste of the sweet bread without wasting a single slice.

This quick and easy recipe is designed to make two small loaves. That gives you the opportunity to eat one immediately and either share the other with a friend or freeze one to enjoy later.

However, you can also use this recipe to make one standard loaf as well to share with family and friends. The choice is totally up to you.

However what I love most about this recipe is that it is prepared in minutes, with very little effort. In fact, if you have a food processor, the batter will be ready in less than 10 minutes!

And with only a 30 minute bake time required you will be able to enjoy a slice of moist and delicious zucchini bread in a half of the time that it takes with other full loaf size recipes.

Serve a slice of the bread for a quick and easy breakfast on the go. Or satisfy that sweet tooth after dinner or eat a piece for a mid-day snack. The bread is a great to enjoy any time of the day!

How Much Zucchini Is Needed To Make Bread In Mini Loaves

Of course you will need fresh zucchini to make this bread. However you may be wondering how many zucchini that you will need.

This recipe calls for 1 cup of shredded zucchini. Although, because this vegetable comes in all different sizes, it is hard to tell which one will be the closest to yielding 1 cup.

You will find small 4-6 inch long, thin zucchini at the grocery store or Farmer’s market. But you may also be given your neighbor’s zucchini from the garden that may have the circumference of 4 inches or more and is well over a foot long.

So which one is best to use for this bread recipe? Just like when making a small batch of Zucchini Muffins, it is best to use a small, slender zucchini.

The smaller the zucchini is in circumference, the smaller the seed core. And the smaller the seed core, the better the zucchini.

As for how many you will need, plan on 1 small, thin zucchini that is approximately 4-5 inches in length. Once shredded you will end up approximately 1 cup of shredded zucchini.

Do You Peel Zucchini When Making Bread?

The question always comes up about whether to peel the zucchini before making bread. And the answer is ‘it depends’.

If you are trying to hide the fact that a vegetable is in your bread (think picky eaters or those who swear they don’t like zucchini), then absolutely peel the zucchini before shredding it. If you don’t the green exterior skin is a dead giveaway that these mini loaves of bread include zucchini.

Another reason that you may want to peel it is if you use a larger size zucchini. The bigger the vegetable the thicker and tougher the skin will be. And nobody wants tough strands of tough skin scattered throughout their piece of bread.

However, if you pick a small zucchini and you’re making the bread for those who like zucchini then by all means skip the peeling process. Simply shred the zucchini, skin and all and add it to the batter.

How To Shred Zucchini

As mentioned above, the easiest and fastest way to shred zucchini is with a food processor. I use my Hamilton Beach Duo Food Processor and am able to get the entire zucchini shredded within seconds.

However you can also use a box grater if you don’t have a food processor. Just be sure to use the smaller grates so that zucchini shreds finely.

The smaller the strands the easier the zucchini will be scattered evenly throughout the batter.

Do I Need To Squeeze The Zucchini Strands?

If you have been searching for bread recipes you might notice that some require you to squeeze the zucchini strands to remove any excess moisture. This recipe does not require you to squeeze the zucchini.

In fact, the added moisture is needed to make this recipe turn out perfect. Another reason that I love this quick and easy zucchini bread mini loaves recipe, no extra steps!

What Size Mini Loaf Pan To Use

The absolute best size mini loaf pan to use for this recipe is a pan that is 5.75 x 3 inches. However you can also make the zucchini bread in a slightly larger disposable mini loaf pan that measures 6 x 3.7 inches.

Although the bread won’t rise as much during baking, it will still be delicious. And if you decide to make one large loaf instead of two use a standard loaf pan.

Use Parchment Paper When Making Zucchini Bread Mini Loaves

To prevent the bottom of the zucchini bread mini loaves from sticking to the inside of the pan it is important to use both non-stick cooking spray and parchment paper.

Although, the only parchment paper that you need is to cover the bottom of the pan. The sides do not need to be covered.

To measure out the amount of paper that you need place your mini loaf pans on top of the parchment paper. Then trace out the outline of the bottom of the pan.

Cut the paper to size. Then spray the inside (sides and bottom) of the pan and place the paper in the bottom. Spray the parchment paper with the spray and now you are ready to add the batter.

This is the best method from preventing the zucchini bread from sticking to the bottom of the pan.

Bake Time Required

For mini loaves, the zucchini bread will take 30-35 minutes to bake. You will know when the bread is ready to come out of the oven when a toothpick inserted into the center of the loaf comes out mostly clean.

It is okay to have a few crumbs that stick to the toothpick. However you don’t want to see any wet batter on it once it comes out.

Zucchini Bread Mini Loaves Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 cup all purpose flour
• 3/4 cup sugar
• 1 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup zucchini grated & shredded
• 1/4 cup all natural applesauce
• 2 tablespoons vegetable oil
• 1/2 tablespoon vanilla

INSTRUCTIONS

Preheat the oven to 350˚F (175°C). Prepare two mini loaf pans (5 3/4 x 3 inches) by spraying the entire inner surface with non stick cooking spray.

Then line the bottom with parchment paper and spray the paper with non-stick cooking spray. Set aside.

In a medium bowl add the flour, sugar, baking soda, cinnamon, and salt. Whisk until well combined. Set aside.

In a large bowl, beat the eggs until nice and frothy. Add the shredded zucchini, applesauce, vegetable oil, and vanilla and mix until combined.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter into the prepared pans, smoothing out the to surface.

Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center of the pan comes out clean. Remove the pans from the oven and let it sit for 5 minutes.

Then carefully remove the loaves from the pan, remove the parchment paper from the bottom and cool on a wire rack.

Store in a large resealable bag on the counter for up to 5 days or in the refrigerator for up to 10 days.

Enjoy! Mary

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