25+ Delicious Zucchini Mini Loaf Bread Recipes You’ll Love

Zucchini mini loaf breads are a wonderful way to enjoy the flavors of fresh zucchini in a convenient, snack-sized form.

These small loaves are perfect for breakfast, brunch, or even as a satisfying afternoon treat.

Packed with moisture and subtle sweetness, zucchini is a versatile ingredient that not only adds incredible texture but also boosts the nutritional value of baked goods.

In this collection of 25+ zucchini mini loaf bread recipes, you’ll find a variety of options to suit any craving.

Whether you’re looking for a classic recipe, something with a chocolatey twist, or a seasonal flavor like pumpkin spice, there’s something here for everyone.

These recipes are ideal for those who love to bake and want to incorporate more vegetables into their diet in a creative and delicious way.

Plus, mini loaves are perfect for sharing with friends and family, or even freezing for later!

From sweet to savory, traditional to unique, these zucchini mini loaf recipes will inspire you to add a little green to your baking routine.

So, preheat your oven, grab some fresh zucchini, and let’s dive into these delightful mini loaf recipes that are sure to impress.

25+ Delicious Zucchini Mini Loaf Bread Recipes You’ll Love

Whether you’re a seasoned baker or a beginner, zucchini mini loaf breads offer a simple and satisfying baking experience with endless flavor possibilities.

With 25+ recipes to choose from, you can easily find a loaf that matches your mood or the season.

These mini loaves are perfect for sharing, gifting, or even enjoying throughout the week as a quick snack or breakfast option.

Zucchini’s natural moisture and subtle taste make it a fantastic addition to bread, blending beautifully with other flavors, from zesty lemon to warm spices like cinnamon and nutmeg.

So, next time you’re craving something homemade, give one of these zucchini mini loaf bread recipes a try.

With each bite, you’ll enjoy the perfect balance of nutrition, flavor, and texture that makes these mini loaves so special.

Zucchini Walnut Mini Loaf Bread

This Zucchini Walnut Mini Loaf Bread is a delightful blend of moist zucchini and crunchy walnuts, perfect for breakfast or a midday snack. The natural sweetness of the zucchini, combined with a hint of cinnamon, makes it an irresistible treat that everyone will love.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup chopped walnuts
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts gently.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Zucchini Walnut Mini Loaf Bread is not only delicious but also packed with nutrients from the zucchini and healthy fats from the walnuts. Enjoy it fresh out of the oven or toasted with a pat of butter for an extra indulgent experience. This recipe is perfect for using up any excess zucchini from your garden, and it freezes beautifully for those days when you need a quick treat.

Chocolate Chip Zucchini Mini Loaf Bread

Indulge your sweet tooth with this Chocolate Chip Zucchini Mini Loaf Bread. The rich chocolate chips pair perfectly with the moist texture of the zucchini, creating a decadent treat that is secretly healthy. This bread is sure to please both kids and adults alike.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup semi-sweet chocolate chips
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract. Mix well until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
5. Fold in the chocolate chips gently.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Chocolate Chip Zucchini Mini Loaf Bread is a wonderful way to incorporate vegetables into a sweet treat. The chocolate chips melt into gooey pockets of goodness, while the zucchini keeps the bread moist and delicious. Perfect for a special breakfast or as a snack, these mini loaves will disappear quickly from your kitchen.

Savory Herb Zucchini Mini Loaf Bread

For a twist on traditional sweet zucchini bread, try this Savory Herb Zucchini Mini Loaf Bread. Packed with fresh herbs and cheese, this bread is perfect for serving alongside soups or salads, making it a versatile addition to any meal.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large mixing bowl, combine the grated zucchini, egg, olive oil, garlic powder, oregano, thyme, and black pepper. Mix well until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and grated Parmesan cheese.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
5. Divide the batter evenly between the prepared mini loaf pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Savory Herb Zucchini Mini Loaf Bread is a fantastic option for those who prefer a less sweet bread. The combination of herbs and cheese gives it a wonderful flavor that pairs well with various dishes. Whether you serve it with a hearty soup or enjoy it on its own, this bread is sure to impress with its unique taste and satisfying texture. Plus, it’s a great way to use up zucchini and make something delicious and wholesome.

Lemon Zucchini Mini Loaf Bread

Brighten up your day with this refreshing Lemon Zucchini Mini Loaf Bread. The zesty lemon flavor complements the moisture of the zucchini, creating a light and delicious treat perfect for any occasion. It’s a delightful way to enjoy the bounty of summer!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ¼ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the granulated sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
5. Fold in the grated zucchini gently until evenly distributed.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Lemon Zucchini Mini Loaf Bread is not only delicious but also bursting with flavor. The fresh lemon juice and zest add a bright note that balances perfectly with the moist zucchini. Whether enjoyed for breakfast, as a snack, or even as a light dessert, this bread is sure to become a favorite. Serve it plain or with a light glaze for an extra special treat.

Spiced Zucchini Mini Loaf Bread

Warm up your kitchen with this Spiced Zucchini Mini Loaf Bread, infused with aromatic spices like cinnamon, nutmeg, and ginger. This comforting bread is perfect for chilly days and makes a fantastic breakfast or snack option.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Be careful not to overmix.
5. If desired, fold in the raisins gently for added sweetness and texture.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

The Spiced Zucchini Mini Loaf Bread offers a warm, cozy flavor profile that’s perfect for autumn or winter. The blend of spices elevates the natural sweetness of the zucchini, making it an ideal companion to a cup of tea or coffee. This bread is not only delicious but also makes a thoughtful gift for friends and family during the holiday season or any time of the year.

Pumpkin Zucchini Mini Loaf Bread

Combining the best of both worlds, this Pumpkin Zucchini Mini Loaf Bread is a fall favorite that merges the flavors of pumpkin and zucchini into a moist, delectable treat. With warm spices and a hint of sweetness, it’s perfect for cozy gatherings or quiet moments at home.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, combine the grated zucchini, pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. If desired, fold in the chopped pecans or walnuts for added crunch and flavor.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Pumpkin Zucchini Mini Loaf Bread is a delightful way to celebrate the flavors of fall. The combination of pumpkin and zucchini creates a moist and flavorful bread that is both satisfying and nutritious. Serve it warm with a smear of cream cheese or enjoy it plain for a comforting snack. Whether at a holiday gathering or as an everyday treat, this bread is sure to be a hit with everyone!

Cranberry Orange Zucchini Mini Loaf Bread

Bright and tangy, this Cranberry Orange Zucchini Mini Loaf Bread is the perfect way to enjoy the flavors of winter. The tartness of cranberries combined with the citrusy notes of fresh orange makes for a deliciously refreshing bread that’s great for breakfast or dessert.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup fresh or frozen cranberries, chopped
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, orange zest, and orange juice until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chopped cranberries gently.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

The Cranberry Orange Zucchini Mini Loaf Bread is a delightful balance of sweet and tart, making it a refreshing treat during the colder months. The combination of zucchini and cranberries provides a lovely texture, while the orange zest brightens up every bite. This bread is not only delicious on its own but also pairs beautifully with a cup of tea or coffee, making it a fantastic addition to your holiday brunch spread or a thoughtful gift for friends and family.

Cheesy Garlic Zucchini Mini Loaf Bread

For a savory twist, try this Cheesy Garlic Zucchini Mini Loaf Bread. This loaf is packed with flavor from the garlic and cheese, making it a perfect side dish for soups, salads, or grilled meats. It’s easy to make and will quickly become a staple in your kitchen.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup grated cheddar cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, combine the grated zucchini, egg, vegetable oil, garlic powder, and dried parsley (if using). Mix well until combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
4. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
5. Fold in the cheddar and Parmesan cheeses until evenly distributed.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Cheesy Garlic Zucchini Mini Loaf Bread is a fantastic option for those who enjoy savory flavors. The combination of cheeses adds richness, while the garlic provides a wonderful aroma and taste. This bread pairs wonderfully with soups and salads, and it’s also great for toasting and enjoying with a spread of butter or your favorite dip. Perfect for family dinners or potluck gatherings, it’s sure to be a crowd-pleaser!

Zucchini Banana Mini Loaf Bread

Combine the goodness of two beloved ingredients with this Zucchini Banana Mini Loaf Bread. This recipe features ripe bananas and grated zucchini, resulting in a moist and flavorful bread that’s perfect for breakfast, snacks, or dessert.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, combine the grated zucchini, mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. If desired, fold in the chopped walnuts or pecans for added texture.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This Zucchini Banana Mini Loaf Bread is not only delicious but also a great way to sneak in some vegetables. The natural sweetness from the bananas complements the mild flavor of the zucchini, resulting in a tender and moist loaf that everyone will love. Enjoy it as a quick breakfast or a sweet afternoon snack. This versatile recipe is perfect for using up overripe bananas and extra zucchini, making it a practical and tasty choice for your baking repertoire!

Carrot Zucchini Mini Loaf Bread

This Carrot Zucchini Mini Loaf Bread is a delightful combination of fresh zucchini and sweet carrots, resulting in a moist and subtly sweet bread. With warm spices and a touch of natural sweetness from the vegetables, it’s perfect for breakfast or an anytime snack.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrot (about 2 medium carrots)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until well combined.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated zucchini, grated carrot, and walnuts (if using).
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Carrot Zucchini Mini Loaf Bread brings together the earthy sweetness of carrots and the subtle flavor of zucchini, creating a perfectly balanced loaf. The addition of warm spices makes it especially comforting, while the walnuts add a delightful crunch. This versatile loaf is delicious on its own or with a spread of butter or cream cheese.

Chocolate Chip Zucchini Mini Loaf Bread

For a sweet treat, try this Chocolate Chip Zucchini Mini Loaf Bread. The addition of chocolate chips makes this loaf feel like a dessert, while the zucchini keeps it wonderfully moist. It’s an indulgent twist on a classic zucchini bread, perfect for satisfying a sweet tooth!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ cup mini chocolate chips
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until well blended.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the grated zucchini and mini chocolate chips.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

The Chocolate Chip Zucchini Mini Loaf Bread is a deliciously sweet take on traditional zucchini bread. The chocolate chips add little bursts of sweetness, while the zucchini keeps the loaf moist and tender. This loaf is ideal as a dessert, snack, or even breakfast treat. Kids and adults alike will love it!

Apple Cinnamon Zucchini Mini Loaf Bread

This Apple Cinnamon Zucchini Mini Loaf Bread combines the flavors of apples and zucchini with a hint of cinnamon for a comforting, fall-inspired treat. It’s lightly sweetened with the natural flavors of apples and zucchini, making it both nutritious and satisfying.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup peeled and grated apple (about 1 medium apple)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini and grated apple gently.
6. Divide the batter evenly between the prepared mini loaf pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Apple Cinnamon Zucchini Mini Loaf Bread is a wonderful blend of flavors that brings out the best of apples and zucchini. The warm cinnamon and nutmeg add a cozy touch, while the apple brings a slight tartness and sweetness. This bread is perfect for fall mornings or a satisfying afternoon snack. Enjoy it plain or with a bit of butter for added indulgence!

Lemon Poppy Seed Zucchini Mini Loaf Bread

This Lemon Poppy Seed Zucchini Mini Loaf Bread is bright, zesty, and perfect for spring or summer. The combination of lemon zest and poppy seeds gives a refreshing twist to the classic zucchini bread, creating a light yet flavorful treat that’s great with a cup of tea or coffee.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the granulated sugar, vegetable oil, egg, lemon juice, lemon zest, and vanilla extract until well combined.
3. In another bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated zucchini.
5. Divide the batter evenly between the prepared mini loaf pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

The Lemon Poppy Seed Zucchini Mini Loaf Bread is light, refreshing, and bursting with zesty flavor. The poppy seeds add a delightful crunch, while the lemon zest and juice provide a citrusy brightness that pairs perfectly with the mild zucchini. This bread is ideal for a breakfast treat, an afternoon snack, or even a light dessert!

Pumpkin Spice Zucchini Mini Loaf Bread

This Pumpkin Spice Zucchini Mini Loaf Bread combines the earthy flavor of zucchini with the warmth of pumpkin spice, making it a cozy fall treat. Perfectly spiced and incredibly moist, it’s ideal for chilly mornings or as a holiday gift.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• ¼ cup vegetable oil
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, mix together the granulated sugar, brown sugar, egg, vegetable oil, pumpkin puree, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
4. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini.
5. Divide the batter evenly between the prepared mini loaf pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

The Pumpkin Spice Zucchini Mini Loaf Bread is a seasonal favorite, bringing together the mild flavor of zucchini and the warm spices of fall. The pumpkin adds extra moisture and a rich, earthy sweetness that makes this bread irresistible. Perfect for autumn gatherings or simply to enjoy with a cozy drink, this loaf is sure to become a seasonal staple!

Maple Walnut Zucchini Mini Loaf Bread

With the comforting flavors of maple syrup and the crunch of walnuts, this Maple Walnut Zucchini Mini Loaf Bread is both delicious and nutritious. The maple syrup adds a deep sweetness that complements the mild zucchini, while the walnuts bring a satisfying texture.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup pure maple syrup
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two mini loaf pans.
2. In a large bowl, whisk together the maple syrup, vegetable oil, egg, and vanilla extract until well blended.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and walnuts.
5. Divide the batter evenly between the prepared mini loaf pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This Maple Walnut Zucchini Mini Loaf Bread is full of flavor and texture, with the maple syrup adding a natural sweetness that pairs beautifully with the crunch of walnuts. The zucchini keeps it tender and moist, making it an ideal choice for breakfast or a mid-day snack. This loaf is especially comforting during the colder months, bringing warmth and sweetness to every bite!

Note: More recipes​ are coming soon!