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.
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!
Ingredients and substitutions
- Zucchini - You'll need one cup, or 135 grams, of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini, this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 medium or 1.5 small zucchinis.
- Unsweetened applesauce - Can be substituted with sweetened applesauce if needed - this will make your bread a little sweeter.
- Sugars - Granulated sugar and brown sugar add sweetness and moisture to your zucchini bread. As written, this bread turns out lightly sweetened. For a sweeter bread, you can add an extra ¼ cup of granulated sugar.
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Spices - Cinnamon and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
Mini loaf pan size
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.
Here are the exact pans I use for my mini loaves:
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:
Do I need to peel my zucchini?
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.
How to store zucchini bread mini loaves
For detailed information how to store zucchini bread, check out my full post: How to store zucchini bread
Room temperature - Zucchini mini loaves will keep for about 3 to 4 days in a tightly sealed container at room temperature.
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.
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.
Zucchini Bread Mini Loaves
- 1 cup (135 g) finely grated zucchini, do not drain liquid out
- ½ cup (128 g) unsweetened applesauce
- ¼ cup (50 g) granulated sugar
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit. Lightly grease three mini loaf pans (mine were 5.5 x 3 inches) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Divide evenly between prepared loaf pans. Bake for about 32 to 38 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow loaves to cool completely on the counter before removing from pan and slicing.
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
- As written, this bread is lightly sweetened. For a sweeter bread, add an additional ¼ cup of granulated sugar, or use sweetened applesauce.