Are you looking for a quick and easy recipe that's both healthy and incredibly delicious? Look no further! This mini loaf zucchini bread recipe is perfect for busy weeknights or a delightful weekend brunch. It's surprisingly moist, perfectly spiced, and makes for amazing individual servings, ideal for meal prepping or sharing with friends and family. Forget those boring, dense zucchini breads of the past – this recipe delivers a light and flavorful experience that even zucchini skeptics will love! It’s the perfect blend of homemade cooking and quick dinner ideas.
Ingredients:
- 2 cups all-purpose flour (or a blend with whole wheat for a healthier option)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour 6 mini loaf pans (approximately 5x3 inches). This step ensures your zucchini bread easily releases from the pans.
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Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Thoroughly combining the dry ingredients prevents pockets of baking soda from creating a bitter taste.
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Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
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Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing can lead to a tough bread, so be careful not to mix beyond the point of incorporation.
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Add Zucchini & Extras: Fold in the grated zucchini, along with your choice of nuts, raisins, or chocolate chips (if using).
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Fill & Bake: Divide the batter evenly among the prepared mini loaf pans, filling each about ¾ full.
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Baking Time: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on them towards the end.
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Cool & Enjoy: Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Mini Loaf Zucchini Bread:
- Don't overmix the batter: Overmixing develops gluten, resulting in a tough bread. Mix until just combined.
- Grate the zucchini finely: Smaller pieces ensure a smoother texture. You can even squeeze out some excess moisture from the grated zucchini with a clean kitchen towel for an even drier loaf.
- Adjust sweetness to your liking: Feel free to reduce or increase the sugar based on your preference.
- Get creative with add-ins: Try different nuts, seeds, dried fruits, or spices to customize the flavor.
Nutritional Information (per mini loaf, approximate):
- Calories: Approximately 250-300
- Fat: 10-12g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fiber: 2-3g
(Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This mini loaf zucchini bread recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It’s perfect for meal prepping or enjoying as a delicious, satisfying treat. The mini loaves are also great for packing lunches or taking on picnics, making them a versatile addition to your cooking arsenal. Enjoy the wonderful flavors and the satisfaction of creating delicious dishes from scratch!