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Mini Zucchini Bread Recipe

Sliced mini zucchini bread on a wooden board.
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This mini zucchini bread is moist, lightly spiced, and finished with a buttery streusel topping. Baked in mini loaf pans, each little loaf is a perfect size to gift, freeze, or enjoy warm with butter.

Ingredients

Scale
  • 1/2 cup (110 g) grapeseed oil
  • 1 cup (170 g) coconut sugar
  • 2 large eggs
  • 1 2/3 cup + 4 tablespoons (240 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon ground cinnamon
  • 1 pinch of salt
  • 2 cups (280 g) grated zucchini, not drained
  • 2 tablespoons (30 ml) cognac

For the streusel topping:

  • 4 tablespoons (30 g) all-purpose flour
  • 5 tablespoons (30 g) almond flour
  • 3 tablespoons (30 g) organic coconut sugar
  • 1 oz. (30 g) salted butter, chilled

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the zucchini bread batter, grate the zucchini (no need to peel it) using a hand grater, then set aside (no need to drain it). In a large bowl, combine the oil and coconut sugar and beat with an electric hand mixer for about 1 to 2 minutes. In a separate bowl, combine the flour, baking powder, ground cinnamon, and salt. Add the eggs and dry ingredients to the oil mixture, and gently mix with a rubber spatula. Add the grated zucchini and mix just to combine. Pour in the cognac and gently mix. Divide the batter evenly between the four prepared mini loaf pans, and refrigerate.
  2. To make the crumbly streusel, mix the all-purpose flour, almond flour, coconut sugar, and cold salted butter, cut into small cubes, in a medium bowl. Then, with your hands or a fork, make the crumbly dough. The streusel will have a sandy texture with distinct buttery crumbs. Take the loaf pans from the fridge and sprinkle the streusel on top of the zucchini loaves.
  3. 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. Take the loaf pans from the oven and cool the bread (still in the pans) on a wire rack for about 15 minutes. To loosen the bread, run a butter knife around the edges of the pan, working gently so you do not damage the loaf. Once cooled, lift the bread out of the pan. Let the bread cool completely before slicing or wrapping it.

Notes

  1. Mix ingredients just to combine. Overmixing makes the bread dry and chewy.
  2. You can also bake this mini zucchini bread recipe in a muffin pan as muffins. Bake at 300°F (150°C) for 45 minutes.
  3. The original recipe also makes one 9-inch standard-sized loaf. Bake it at 300°F (150°C) for 80 to 90 minutes.
  4. Mini loaf pans have different measurements, so watch the baking time, which may need slight adjustments.

Nutrition

Find it online: https://www.bakinglikeachef.com/mini-zucchini-bread-recipe/