Zucchini bread mini loaves are my classic applesauce zucchini bread recipe made in mini loaf pans. They're lightly sweetened, have a hint of cozy cinnamon, and are filled with shredded zucchini and applesauce for a moist, tender texture.
Applesauce zucchini bread has a classic zucchini bread flavor - tender, moist, and lightly sweetened, with a hint of cinnamon flavor. These cute mini loaves use the same recipe as my applesauce zucchini bread and muffin recipes, but in tiny loaf form!
Finely shredded zucchini (no need to squeeze out the excess water!) and unsweetened applesauce add plenty of moisture to these mini loaves. All you need are a few pantry baking staples to get started.
Double Chocolate Zucchini Bread {paleo, Gluten Free}
Zucchini mini loaves make the perfect gift - they can be individually wrapped and given to friends and neighbors any time of year. They're also great for portioning your zucchini bread out. Each family member can have their own mini loaf!
A mini loaf bread pan should measure around 5.5 x 3 inches, but can vary depending on the manufacturer. For this recipe, you'll need three mini loaf pans of this size.
Keep in mind that if you use a different pan size for this recipe, your baking time will vary. This amount of batter will also make a single 9x5 bread loaf, or 12 standard size muffins. I have posts written for both of these sizes:
Mini Zucchini Breads Three Ways
No, there's no need to peel your zucchini for this recipe. The skin of the zucchini contains nutrients and fiber that you'd be missing out on by peeling the skin off.
Plus, small and medium zucchini have a tender skin that melts seamlessly into your muffins (as long as you're finely shredding it). Peeling your zucchini only takes extra prep time and is unnecessary.
Refrigerator- If your loaves are extremely moist/wet, I recommend refrigeration. Loaves will keep in a tightly sealed container in the refrigerator for up to a week.
Mini Refined Sugar Free Zucchini Bread With Lemon (gluten Free, Paleo)
Freezer- Mini loaves can be frozen for up to six months. To freeze, wrap each loaf in plastic wrap/foil, then store in a freezer safe container or plastic bag (with excess air removed). To thaw, place on the counter top for 1 to 2 hours.
Serving: 1 loaf | Calories: 701 kcal | Carbohydrates: 115 g | Protein: 12 g | Fat: 22 g | Saturated Fat: 4 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 109 mg | Sodium: 881 mg | Potassium: 311 mg | Fiber: 3 g | Sugar: 58 g | Vitamin A: 256 IU | Vitamin C: 8 mg | Calcium: 112 mg | Iron: 5 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.
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.
Zucchini Bread Mini Loaves With Lemon Cream Cheese Frosting
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.
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.
Zucchini Bread Mini Loaves Recipe
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!
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.
Mini Zucchini Bread Loaves
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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