Mini Zucchini Bread Loaves

Zucchini is a versatile ingredient that has gained immense popularity in the world of baking. From savory dishes to sweet treats, this humble summer squash is celebrated for its mild flavor and adaptability. Among the various ways to incorporate zucchini into baked goods, mini zucchini bread loaves stand out as an excellent option. These delightful loaves not only make for a healthy snack or breakfast choice but also provide a unique way to enjoy the benefits of fresh vegetables.

Discover the joy of baking with mini zucchini bread loaves! These delightful treats are not only healthy but also a fantastic way to sneak in nutritious vegetables. Perfect for breakfasts or snacks, they combine the mild flavor of zucchini with wholesome ingredients like whole wheat flour and spices. With bite-sized portions, these loaves make great on-the-go snacks. Enjoy a homemade treat that’s easy to make and loved by both kids and adults!

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Ingredients

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3/4 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil (or melted coconut oil)

1 tsp vanilla extract

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup raisins or chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour four mini loaf pans or line them with parchment paper for easy removal.

Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture. This step is crucial for a non-dense texture.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

Combine Sugars: In another bowl, mix the granulated sugar and brown sugar. Add the eggs, vegetable oil, and vanilla extract, whisking until the mixture becomes smooth and light.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Fold in Zucchini and Optional Ingredients: Gently fold the grated zucchini into the batter, followed by the nuts and/or raisins or chocolate chips if using.

Fill the Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about 2/3 full.

Bake: Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean.

Cool: Once baked, remove the mini loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Serve and Enjoy: Once cooled, slice and serve the mini zucchini bread loaves on their own or with butter. Enjoy your delicious, moist, and healthy treats!

Prep Time: 15 min | Total Time: 50 min | Servings: 4 mini loaves