With 5 mini loaves of cinnamon zucchini bread, you can have some now and later, or even gift them to friends! Everyone will enjoy this moist and flavorful quick bread, while you enjoy how easy it is to whip up a batch.
We've become pretty big zucchini bread fans around here, especially the kids and husband, haha. But making a large loaf is rather tedious to divide between 4 people. Thankfully with these mini loaves, we can each get our own loaf and have one left for later.
For more zucchini bread recipes, make sure to check out my Snickerdoodle Zucchini Bread, Old Fashioned Zucchini Bread, and Amish Zucchini Bread.
Zucchini Bread With Brown Sugar Crumb
Eggs- These are used to bind the bread together so it doesn't crumble when sliced. The egg yolks also add a richer taste.
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Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack. Or leave them in the pan for later.
Keto Zucchini Bread With Almond Flour
Making mini zucchini bread loaves is really kind of fun. The batter is so thick you think there's no way it's going to be okay, and then it just is. Like magic. We can thank the huge amount of water inside the zucchini for that, by the way.
As it bakes, the water content increases, which helps the bread to develop and become nice and fluffy. Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 4 cups of shredded zucchini instead of just 3. But, you'll need to make a 6th mini loaf to accommodate the extra amount.
Also, the baking time may vary slightly so check it every 5 minutes with a toothpick after the timer goes off to make sure that they bake completely.
Favor Friday: Zucchini Bread Mini Loaves
Yes! The Zucchini bread recipe can be frozen and these mini loaves are perfect for making a batch and saving some for snacking on at a later date! Simply wrap or cover them well and place them in an airtight container in the freezer for up to 3 months. Thaw them on the counter and enjoy once they've become soft again.
Nope! When you shred the zucchini, the peel is chopped into such tiny little pieces that they're texturally unnoticeable in the bread. Plus, the little specks of green make the bread look even cooler.
Zucchini holds a lot of water; once baked, the heat helps release the water. Underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time 5 minutes and try again.
Low Carb Keto Zucchini Bread (lemon Blueberry!)
With 5 mini loaves of cinnamon zucchini bread you can have some now and later, or even gift them to friends! Everyone will enjoy this moist and flavorful quick bread, while you enjoy how easy it is to whip up a batch.
Recipe Tips Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 4 cups of shredded zucchini instead of just 3. But, in turn, you'll need to make a 6th mini loaf to accommodate the extra amount. Also, the baking time may vary slightly so check it every 5 minutes with a toothpick after the timer goes off to make sure that they bake completely.
When you shred the zucchini the peel is chopped into such tiny little pieces that they're texturally unnoticeable in the bread. Plus, the little specks of green make the bread look even cooler.
Summer's Best Homemade Zucchini Bread Recipe
Zucchini holds a lot of water and once baked, the heat helps to release the water. underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time 5 minutes and try again.
Storage The Zucchini bread recipe can be frozen and these mini loaves are perfect for making a batch and saving some for snacking on at a later date! Simply wrap or cover them well and place them in an airtight container in the freezer for up to 3 months. Thaw on the counter and enjoy once they've become soft again.
Serving: 1 loaf | Calories: 324 kcal | Carbohydrates: 59.9 g | Protein: 11.8 g | Fat: 3.7 g | Saturated Fat: 1.1 g | Polyunsaturated Fat: 0.9 g | Monounsaturated Fat: 1.2 g | Cholesterol: 111.6 mg | Sodium: 763.2 mg | Potassium: 374.5 mg | Fiber: 3 g | Sugar: 0.3 g | Vitamin A: 50.6 IU | Vitamin C: 3.3 mg | Calcium: 132.6 mg | Iron: 4.4 mgEvery Summer my Grandma would have a small garden; she only grew a few things because she didn't have much of a green thumb.
The Best Zucchini Bread Recipe
Throughout the Summer, Grandma would make loaves of her zucchini bread to give to family, neighbors, and she would always make sure to freeze some to have throughout the rest of the year. It was just the best.
I am not a big fan of using those large, overgrown zucchinis. I prefer to use a medium sized zucchini for baking.
I love creating vegan versions of my family favorite recipes from one I was a child. One of the recipes that I really wanted to veganized was my Grandma's Zucchini Bread recipe.
Easy Zucchini Bread
A few years ago, I finally created a version zucchini bread based on my grandma's recipe. It is now become a staple! It is such a delicious quick bread.
I have tweaked the recipe from the original version just a tiny bit. The originally version called for eggs and since I wanted the bread to be vegan, I simply subbed two flax eggs.
The original recipe makes two standard sized loaves. Instead of baking the bread in two bread pans, I decided that it would be fun to create mini loaves, which are the perfect size for gift giving!
Crock Pot Zucchini Bread
The flavors are perfect together and the brown sugar gives the bread a richer and deeper flavor profile than regular white sugar. The outcome is a tender and moist bread that no one will guess is vegan.
It should last a few months stored in the freezer. When you are in the mood for zucchini bread, take a loaf out of the freeze and let it thaw at room temperature.
After grating the zucchini, I like to remove as liquid as possible. Place the grated zucchini in a tea towel or cheese cloth and squeeze out as much moisture as possible. Measure the zucchini after squeezing.
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