The Perfect Small Batch Zucchini Bread

I have been on the hunt for the perfect zucchini bread recipe for YEARS! In 2022 I made a Low Calorie full size loaf, but I think I might like this recipe even more! This small batch zucchini bread makes two small loaves which means you can keep one for yourself and give the other away!

All About the Ingredients for Zucchini Bread

• All-purpose flour – The base of every bread.
• Salt – A must have in pretty much all baked goods!
• Baking powder – For the fluff!
• Baking soda – For the fluff pt. 2!
• Ground cinnamon – Just to add a little bit of sPicE
• Egg – Now that egg prices are finally dropping back down!
• Vegetable oil – Or coconut oil or olive oil or whatever oil you prefer!
• White sugar – Can be swapped out for coconut sugar, honey, or maple syrup—but may change the flavor, color, and texture.
• Vanilla extract – Because who wants to pay for real vanilla, haha! A key ingredient in deepening the flavor and bringing out the sweetness.
• Zucchini – Shredded! I got mine from my garden! You won’t even know it’s there! But it’ll add some nutrients and give the bread the moist texture you love!

Small Batch Zucchini Bread

The perfect shareable size recipe!

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Course: Appetizer, Dessert, Side Dish, Snack

Cuisine: American

Diet: Low Calorie

Keyword: small batch zucchini bread

Cook Time: 45 minutes minutes

Servings: 14 slices

Calories: 185cal

Ingredients

• 1.5 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 large egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 tsp vanilla extract
• 1 cup shredded zucchini (or 1 large, 8 oz zucchini)

Instructions

• Whisk together flour, salt, baking powder, baking soda and cinnamon in a bowl.
• The wet ingredients, I stir together in a large 4 cup liquid measuring cup (just to minimize dishes). Then, I fold the wet ingredients into the dry.
• The batter will be VERY THICK. It will seem like cookie dough thick. But, then, shred the zucchini into the batter, and it will thin out quite with the moisture in the zucchini.
• Pour batter into two VERY WELL GREASED, small (5.75 x 3 in)loaf pans (300 grams of batter into each to make them equal). I use the Wilton steel pans.
• Bake at 325 for 45 minutes, on the middle rack.
• Remove from oven, and slide a knife around the edge of the pan, between the bread and the pan to loosen it. Let it cool, and then you can remove the whole loaf from the pan just by tipping it upside down.

Video

Nutrition

Serving: 1slice | Calories: 185cal | Carbohydrates: 24g | Protein: 2g | Fat: 9g

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