Mini Zucchini Bread Recipe
Mini Zucchini Bread Recipe photo by Taste of Home

Mini Zucchini Bread Recipe

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This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor. -Ruth Lear, Bradenton, Florida
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup shredded zucchini
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1-1/2 teaspoons molasses
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Nutritional Facts

1 slice equals 239 calories, 14 g fat (1 g saturated fat), 35 mg cholesterol, 171 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the flour, baking powder, salt, cinnamon and baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil, molasses and vanilla. Stir into dry ingredients just until moistened. Fold in nuts.
  2. Transfer to two greased and floured 5-in. x 3-3/4-in. x 2-in. loaf pans. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. Yield: 2 loaves (6 slices each).
Originally published as Mini Zucchini Bread in Reminisce Extra October 2001, p53

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Reviewed Jul. 28, 2014

"This has a very good flavor. I like that it only made two small loaves since it is now just two of us. I left out the nuts since I would rather not have them in my bread. Will continue to use this recipe when I have too much zucchini."

Reviewed Aug. 10, 2012

"I have made these mini breads ever since I found the recipe in my yearly cookbook. I make about 20 every Christmas to be shipped to friends and family, they rave about them and can't wait for the next year to roll around. I make them every November for the Election Day Bake Sale held in my apt building and they sell out quickly. I get coments about the taste and people make a game out of guessing what's in them that makes them dark and I'm not telling because I have the market cornered at the sale for Zucchini Bread. I sometimes add pecans or walnuts and even dark chocolate chips to them and they come out great every time. I'm very thankful to the person who shared the recipe with Taste of Home."

Reviewed Aug. 28, 2011

"I haven"t made this recipe yet...what are the baking instructions for "mini" loaves? The one's you have here are regular loaf pans."

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