Mini Zucchini Bread (Mini Loaf Pans)

What is mini zucchini bread?

Mini zucchini bread is a moist quick bread made with grated zucchini and baked in small loaf pans instead of one standard pan. This recipe makes four little loaves, each finished with a buttery streusel topping, so you get more crisp edges and a size that is easy to gift, freeze, or eat in one sitting.

Like most zucchini bread, it is a lightly sweet, cinnamon-spiced loaf where the zucchini adds moisture and a tender crumb without a strong vegetable taste. The same batter also works as muffins or one regular loaf, so you can bake it whichever way suits you.

How long to bake zucchini bread in mini loaf pans?

Mini loaves of zucchini bread bake at 300°F (150°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This recipe uses four 9 oz mini loaf pans. Because mini loaf pans vary in size, start checking at 50 minutes and add a few more minutes if needed.

The same batter also works in other pans. For muffins, bake at 300°F (150°C) for about 45 minutes. For one standard 9x5-inch loaf, bake at 300°F (150°C) for 80 to 90 minutes. Always rely on the toothpick test rather than the clock, since exact times depend on your pan and oven.

Why you'll love this recipe

1. Easy one-bowl batter: it comes together quickly and is one of those recipes for mini loaf pans you will make again and again.
2. Flexible pans: the same batter turns into zucchini bread muffins or one regular loaf.
3. Balanced flavor: this zucchini quick bread has just the right mix of sweetness and spice.
4. Sneaks in veggies: a great way to use up summer zucchini and eat more vegetables.
5. Freezer-friendly: bake in summer and enjoy the loaves for months afterward.
6. Great for gifting: wrapped up, the minis make a thoughtful gift for family, neighbors, and friends.
7. Party-perfect size: mini zucchini bread loaves are a good size for wedding favors and party treats.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Oil: Use neutral, flavorless grapeseed oil or vegetable oil to make this mini bread. Replace it with the same amount of olive oil if desired.

• Sugar: Coconut sugar is perfect for making this rich, moist bread. Feel free to substitute it with golden brown sugar or regular white sugar (caster or granulated sugar) if desired.

• Eggs: The recipe calls for large eggs at room temperature.

• Flour: Use all-purpose flour, or replace it with whole wheat pastry flour or gluten-free flour, if preferred. You can also swap half of the regular flour for whole wheat flour. If you use whole wheat flour, let the batter rest for 15 to 30 minutes before baking. This step results in a moister, sweeter bread.

• Baking powder: the recipe calls for fresh aluminum-free baking powder (not baking soda).

• Cinnamon: zucchini pairs well with ground cinnamon in this sweet bread.

• Salt: use kosher salt or another type of salt to bring out the bread's rich flavor.

• Zucchini: Use medium-sized or small zucchini for this mini loaf recipe. Don't peel the zucchini or squeeze out excess moisture. Grate the zucchini using the shredder side of a hand grater, a food processor, or a blender.

• Cognac: a bit of cognac adds a nice depth of flavor to the bread. Use dark rum or light juice instead if you plan to serve a mini bread loaf to kids.

• Almond flour: use blanched, finely ground almond flour to make the streusel on top.

• Butter: it is used to make the crumble topping. Replace it with vegan butter or margarine if desired.

Equipment

To make mini zucchini bread at home, gather these basic kitchen tools before you start:

• four mini loaf pans (9 oz each)
• box grater or food processor
• mixing bowls
• electric hand mixer
• rubber spatula
• wire rack
• butter knife

How to make mini zucchini bread

Step 1. Preheat the oven to 300°F (150°C). Butter and flour four porcelain mini-loaf pans (9 oz. each).

Step 2. To make the zucchini bread batter, grate the zucchini (no need to peel it) using a hand grater and set aside (don't drain it).

Step 3. Combine the oil and coconut sugar in a large bowl and beat for about 1 to 2 minutes using an electric hand mixer (photo 1).

Step 4. In a separate bowl, combine the flour, baking powder, ground cinnamon, and salt.

Step 5. Add eggs and dry ingredients to the oil mixture, and delicately mix with a rubber spatula.

Step 6. Add grated zucchini and mix to combine. Pour cognac and gently mix (photo 2).

Step 7. Divide batter evenly between the four prepared mini loaf pans, and refrigerate.

Step 8. To make the crumbly streusel, mix all-purpose flour, almond flour, coconut sugar, and cold butter (salted), cut into small cubes, in a medium bowl.

Step 9. Then, with your hands or a fork, make the crumbly dough. The streusel will have a sandy texture with distinct buttery crumbs (photo 3).

Step 10. Take the loaf pans from the fridge and sprinkle the streusel on top of the zucchini loaves.

Step 11. Bake in the preheated oven for 50 to 60 minutes. Check doneness with a wooden pick test. It is ready when a toothpick inserted into the middle of a loaf comes out clean.

Step 12. Take the bread loaf pans from the oven and cool the bread (still in the pans) on a wire rack for about 15 minutes (photo 4).

Step 13. To remove the bread from the pan, use a butter knife to run around the edges of the pan.

Step 14. Work gently, trying not to damage the bread itself. Once cooled down, use a knife to remove the bread from the pan.

Step 15. Let the bread cool down completely before slicing or wrapping it.

Expert tips

1. Mix the ingredients just until combined. Overmixing makes the bread dry and chewy.
2. For mini loaves, bake at 300°F (150°C) for 50 to 60 minutes, checking with a toothpick from 50 minutes.
3. To bake as muffins, use a muffin pan at 300°F (150°C) for about 45 minutes.
4. To bake one standard 9x5-inch loaf, bake at 300°F (150°C) for 80 to 90 minutes.
5. Mini loaf pans vary in size, so watch the bake time and adjust as needed.

Recipe variations

This mini zucchini bread is easy to customize. Once you have the base batter, try one of these variations:

• Lemon zucchini bread: swap the ground cinnamon for lemon zest for a bright, citrusy loaf.
• Olive oil zucchini bread: use olive oil instead of grapeseed oil for a richer, more pronounced flavor.
• Chocolate chip zucchini bread: fold in dark or semisweet chocolate chips for a kid-friendly, dessert-like version.
• Nuts and coconut: add chopped walnuts, pecans, or shredded coconut for extra texture.
• Healthier swap: replace up to half the all-purpose flour with whole wheat flour, and let the batter rest 15 to 30 minutes before baking.
• Extra moist: stir in a spoonful of unsweetened applesauce, or add a dash of vanilla extract for more warmth.
• Other vegetables: swap the zucchini for shredded carrots or yellow squash.

Storing & freezing

Store this zucchini bread well wrapped in plastic or an airtight container for 2 or 3 days at room temperature. Then refrigerate it to keep it fresh for up to a week.

You can also freeze your zucchini bread. Cool the loaves completely, cover with plastic wrap or aluminum foil, then place in a Ziploc bag and freeze for about three months. If you want to freeze the bread in slices, double-wrap each in plastic and freeze.

To thaw, bring your mini bread (or a regular loaf) to room temperature for a few hours and enjoy a little bit of summer.

You can also pop a frozen slice in the toaster, heat it, and spread some butter right away.

Sweet bread gift tags

Each mini loaf makes a thoughtful homemade gift, and a printable tag adds a nice finishing touch. Wrap up a few little loaves for neighbors, teachers, or holiday guests.

To wrap them, follow this Food52 tutorial on how to wrap a mini loaf. Then tie each small loaf with baker's twine, add a sprig of artificial berries, and finish with a gift tag.

Download the free printable sweet bread gift tags >>>

FAQ

How long do you bake mini loaves of zucchini bread?
Bake mini zucchini bread loaves at 300°F (150°C) for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Start checking at 50 minutes, since mini loaf pans vary in size.

How long to bake zucchini bread in mini loaf pans versus a regular pan?
Mini loaf pans (9 oz each) take 50 to 60 minutes at 300°F (150°C). One standard 9x5-inch loaf takes 80 to 90 minutes at the same temperature, and muffins take about 45 minutes.

How many mini loaves fit in a standard loaf?
About four mini loaves (9 oz each) equal one standard 9x5-inch loaf. The exact number depends on the size of your mini loaf pans.

How do you make mini loaves of bread?
Prepare the mini loaf pans just like a regular pan by buttering and flouring them. Make the batter, divide it evenly between the pans, and bake. Mini loaves need less time than a full loaf, so adjust accordingly.

Do you have to peel zucchini to make zucchini bread?
No. Leave the peel on. Once grated and baked, the dark green skin turns into pretty little flecks in the bread, and it adds a bit of extra nutrition.

Should you squeeze the water out of grated zucchini?
Many recipes tell you to squeeze the grated zucchini, but I do not recommend it here. The extra moisture is what keeps this bread soft and moist.

Can you add chocolate chips to zucchini bread?
Yes. Fold in about half a cup of dark or semisweet chocolate chips with the grated zucchini for a sweeter, kid-friendly version.

Why did my quick bread sink in the middle?
Usually it is from overmixing the batter or from using old baking powder. Mix just until combined, and use fresh baking powder (it lasts about six months).

Can you freeze zucchini bread?
Yes. Cool the loaves completely, wrap them in plastic wrap, and place them in a freezer bag. Freeze for up to three months and thaw at room temperature. I do not recommend refreezing, as it changes the texture.

How many calories are in mini zucchini bread?
One serving (a third of a mini loaf) has about 280 calories. Exact numbers depend on your ingredients and portion size.

Love quick bread recipes? Try these next!

• Apple Crumble Bread
• Christmas Banana Bread
• Banana Bread Without Baking Soda
• Pain d'epices (French Gingerbread Loaf)

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.