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Moist Small-Batch Zucchini Bread: Easy 20-Minute Recipe

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A quick and easy small-batch zucchini bread recipe that comes together in under 20 minutes. Perfect for using up one or two zucchinis, this loaf is moist, flavorful, and ideal for beginners.

Ingredients

Scale
  • 1 cup grated zucchini (packed)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 4×2 inch mini loaf pan or muffin tin with butter or non-stick spray.
  2. Wash and grate the zucchini using the small holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess liquid.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk sugar, vegetable oil, egg, and vanilla extract until smooth and slightly pale.
  5. Add dry ingredients to wet ingredients and stir gently with a spatula until just combined; do not overmix.
  6. Fold in the squeezed zucchini until incorporated.
  7. Pour batter into prepared pan and bake for 20-25 minutes for a mini loaf (or 15-18 minutes for muffins) until a toothpick inserted comes out clean.
  8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure zucchini is squeezed dry to prevent soggy bread. Do not overmix the batter to avoid a tough texture. Room temperature ingredients mix better. Can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, small batch, quick bread, easy baking, gluten-free option, vegan option, comfort food, fall baking

Find it online: https://clunkcook.com/moist-small-batch-zucchini-bread-easy-20-minute-recipe/