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Mini zucchini bread loaves are a delightful treat that perfectly balances sweetness and moisture, making them an ideal option for any time of day. Whether you enjoy them for breakfast, as an afternoon snack, or as a delicious dessert, these mini loaves are sure to satisfy your cravings. The natural moisture of the zucchini contributes to the tender crumb, while the subtle sweetness makes each bite a comforting experience.

Mini Zucchini Bread Loaves

Discover the joy of baking with mini zucchini bread loaves, a delightful treat that's perfect for any time of day! These moist and sweet loaves offer a wonderful way to use up summer zucchini while providing a nutritious snack. Easy to prepare with minimal ingredients, this recipe is suitable for bakers of all skill levels. Enjoy them fresh, as a side for breakfast, or warm with ice cream for dessert. Indulge your cravings while incorporating healthy veggies into your meals!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg (optional)

½ cup vegetable oil (or melted coconut oil)

½ cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips (optional)

Instructions
 

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

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. After grating, place them in a clean kitchen towel and squeeze out excess moisture. This step is crucial for a non-soggy bread.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).

        Combine Wet Ingredients: In another bowl, combine the vegetable oil, brown sugar, and granulated sugar. Mix until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated zucchini, and if you're using, the walnuts or pecans and chocolate chips.

            Fill the Pans: Evenly distribute the batter into the prepared mini loaf pans, filling each about ⅔ full. This will allow the bread to rise without spilling over.

              Bake: Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. If using full-sized loaf pans, adjust the baking time to 45-50 minutes.

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

                  Serve: Once cooled, slice and enjoy your delicious mini zucchini bread loaves! These are perfect for breakfast, snacks, or even dessert.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 mini loaves