These mini zucchini loaves are an absolute delight, perfect for breakfast, a snack, or even a light dessert. They’re incredibly moist, packed with flavor, and surprisingly easy to make, even if you’re new to baking. You’ll love how these small, individual loaves disappear quickly!
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! The skin is where a lot of nutrients are.
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend.
- Sugar: Use granulated white sugar. Brown sugar can also be used for a deeper flavor.
- Eggs: Crucial for binding. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work as a vegan substitute.
- Vegetable Oil: Any neutral oil like canola or sunflower oil works well.
- Spices: Cinnamon and nutmeg are classic; feel free to adjust to your liking or add a pinch of ground ginger.
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis), excess water squeezed out
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional add-ins: 1/2 cup chocolate chips or chopped walnuts
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 12 mini loaves
- Calories per serving (approx.): 200 calories
- Tools Needed: Grater, mixing bowls, whisk, measuring cups and spoons, 12-cup mini loaf pan.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour your 12-cup mini loaf pan. This step ensures your mini zucchini loaves won’t stick.
2. Combine Wet Ingredients
In a large bowl, whisk together the grated zucchini (make sure to squeeze out excess water!), eggs, vegetable oil, sugar, and vanilla extract. Mix until well combined and smooth.
3. Whisk Dry Ingredients Separately
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures all dry ingredients are evenly distributed.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. If using, fold in chocolate chips or walnuts now.
5. Fill the Mini Loaf Pan
Spoon the batter evenly into each cup of your prepared mini loaf pan, filling them about two-thirds full. This leaves room for the mini zucchini loaves to rise beautifully.
6. Bake Your Loaves
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a mini zucchini loaf comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Storage Instructions:
Store your mini zucchini loaves in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ):
Q: Do I need to peel the zucchini?
A: No, there’s no need to peel the zucchini. The skin softens during baking and adds nutrients.
Q: Can I use brown sugar instead of white sugar?
A: Yes, you can substitute brown sugar for white sugar for a slightly deeper, more molasses-like flavor.
Q: My zucchini loaves are too wet. What went wrong?
A: The most common reason is not squeezing enough water out of the grated zucchini. Make sure to really press it dry.
Q: Can I make this into a regular-sized loaf?
A: Yes, you can bake this recipe as one standard loaf. The baking time will be longer, likely 50-60 minutes.
Q: Can I add other spices or mix-ins?
A: Absolutely! Feel free to experiment with ginger, allspice, or add-ins like dried cranberries or shredded coconut.
Q: How do I know when the mini zucchini loaves are done baking?
A: A wooden skewer or toothpick inserted into the center of a loaf should come out clean, without any wet batter.