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This small batch zucchini bread is soft and moist, made with one small zucchini and warm cinnamon, and baked in 30 minutes.
Featured Comment
“It just tastes good and is a cinch to put together. I also love how produce from my small garden gets used so quickly and easily in your recipes…”
– J A H
Quick Look
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (includes 10 minutes cooling)
- Equipment: 5-inch square baking dish or a 4×6-inch baking dish, box grater, food processor, or blender
- Cook Method: Baked
- Servings: 4 slices (one small loaf)
- Difficulty: Easy
- Flavor Profile: Lightly sweet and warmly spiced with cinnamon and a mellow brown sugar note, and no vegetable taste from the zucchini.
Sized for one or two people, this mini zucchini bread can be made three ways, with unsweetened applesauce, melted butter, or pumpkin purée.
Why You’ll Love This Small Loaf Zucchini Bread Recipe
A warm slice of zucchini bread is one of the best parts of summer, and you only need a one zucchini to make this small loaf. I created it to serve one or two, and it comes together with a few pantry staples.
It’s built for the 5-inch baking dish so many of my recipes use, and the bread bakes in 30 minutes.
The zucchini keeps it soft and moist without adding any vegetable taste, so every slice is lightly sweet with warm cinnamon coming through.
I like a piece slightly warm with morning coffee, while it still smells of cinnamon, though it’s just as good cold the next afternoon.
My single serve banana bread is another one-bowl recipe worth keeping for when it’s just you. If you’d rather have chocolate, the small batch chocolate zucchini bread uses the same single zucchini with cocoa added, and the pumpkin coffee cake for one makes one single slice to enjoy.
Ingredient Notes
These are the ingredients that go into this small batch zucchini bread, with a note on what each one does. If you have anything left over, our Leftover Ingredients Recipe Finder will help you put it to use.
Zucchini: Use one small zucchini, or half a medium one, for about ¾ cup grated. There’s no need to peel it, and don’t squeeze out the liquid. That moisture is exactly what keeps the loaf soft and tender, so wringing it dry works against you. Grate it on a box grater, in a food processor, or in a sturdy blender. Got extra? Use it in mini zucchini lasagna or zucchini noodles with shrimp.
Granulated sugar and brown sugar: This recipe uses both. The white sugar gives clean sweetness, and the brown sugar adds a little molasses depth while helping keep the crumb moist. If you’re out of brown sugar, you can make your own using our small batch brown sugar recipe.
Applesauce, pumpkin purée, or melted butter: This is where you set the character of the loaf. Unsweetened applesauce keeps it moist and lighter, with a bit of fiber and less fat. Pumpkin purée does the same and adds fall flavor, just be sure to use purée and not pie filling. Melted butter makes it richer. All three swap in at ¼ cup, so use whichever you’re after.
Oil: Two tablespoons keep the bread moist with a soft crumb. Avocado, canola, or vegetable oil all work.
Egg: One large egg binds the batter and gives the loaf enough structure to hold its shape when you slice it.
All-purpose flour: The base of the bread. For a gluten-free loaf, swap in a 1:1 gluten-free blend.
Baking powder and baking soda: You need both for a good rise. They aren’t interchangeable, so don’t trade one for the other.
Ground cinnamon: The warm spice that carries the flavor of the loaf.
Vanilla and salt: Vanilla adds warmth and aroma, and a little salt balances the sweetness.
Recipe Variations
This homemade zucchini bread takes well to a few simple add-ins.
Chocolate chips: Fold 2 to 3 tablespoons of chocolate chips into the batter before baking. For a fully chocolate loaf, make my small batch chocolate zucchini bread instead.
Walnuts or pecans: Stir in 2 to 3 tablespoons of chopped nuts for crunch. This is the classic zucchini nut bread.
Raisins: Add 2 tablespoons of raisins for a little extra sweetness.
How To Make Zucchini Bread
Here’s how to make zucchini bread for one, step by step. The photos walk you through each stage, and the recipe card below has the exact amounts.
- Grate the zucchini. Grate one small zucchini, or half a medium one, into about ¾ cup, using a box grater, food processor, or high-powered blender. Don’t peel it, and don’t squeeze out the liquid.
- Mix the wet ingredients. In a medium bowl, whisk the egg, oil, both sugars, your applesauce (or melted butter or pumpkin purée), and vanilla until smooth. Stir in the grated zucchini.
- Add the dry ingredients. Sprinkle the flour, baking powder, baking soda, cinnamon, and salt over the top, then stir just until the flour disappears. The batter should look thick and a little lumpy, so stop there instead of beating it smooth.
- Fill the dish. Lightly butter a 5×5-inch baking dish or a 4×6-inch baking dish, pour in the batter, and smooth the top.
- Bake. Bake at 350°F for 30 minutes, until the top is set and a toothpick inserted in the center comes out clean. Let it cool in the dish for 10 minutes, then move it to a wire rack.
Expert Tips
Use the right dish size. A 5-inch square dish (or a 4×6-inch dish) gives the loaf the depth it needs. A bigger pan spreads the batter thin so it bakes faster and can dry out, and a smaller, deeper one needs a few extra minutes.
Mix the dry ingredients in gently. Whisk the wet ingredients until smooth, but once the flour goes in, stir only until it disappears. Overmixing works the gluten and leaves the loaf tough and dry.
Start checking at 28 minutes. A small loaf can go from moist to dry quickly, so pull it as soon as a toothpick inserted in the center comes out clean.
Use fresh leavening. Old baking powder or baking soda is the most common reason a quick bread won’t rise and turns out dense. To test baking powder, add ¼ teaspoon to ½ cup of hot water; it should bubble. To test baking soda, stir ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda; it should fizz.
Troubleshooting
If your zucchini bread isn’t turning out quite right, here is how to fix common issues like a gummy center, a dry loaf, or a dense texture.
Why is my zucchini bread gummy or wet in the middle?
A gummy center usually means the loaf is underbaked or has too much zucchini for the flour. Bake until a toothpick in the center comes out clean, and use no more than ¾ cup each of flour and grated zucchini so the batter isn’t too wet.
Why is my zucchini bread dry?
Dry zucchini bread is almost always from too much flour or too long in the oven. Spoon the flour into the measuring cup and level it off instead of scooping, which packs in extra. Then start checking at 28 minutes and pull the loaf the moment a toothpick comes out clean.
Why is my zucchini bread dense and did not rise?
A dense loaf that didn’t rise points to old leavening or overmixed batter. Confirm your baking powder and baking soda are still active before you start. Stir the batter only until the flour disappears, since overmixing develops gluten and weighs the loaf down.
Why did my zucchini bread sink in the middle?
A loaf that sinks in the center is usually underbaked or had the oven opened too early. Bake until the center is set and a toothpick comes out clean, and avoid opening the oven during the first 25 minutes.
Frequently Asked Questions
No, you don’t need to peel the zucchini. The skin is thin, softens as it bakes, and adds a little color and nutrients. Just wash it and grate it whole.
Yes, you can use mini loaf pans instead of a 5-inch dish. Divide the batter between them and start checking around 20 minutes, since smaller pans bake faster. The bread is done when a toothpick in the center comes out clean.
¾ cup of grated zucchini is all you need, which is one small zucchini or half of a medium one. There’s no need to drain it. Grate it on a box grater, in a food processor, or in a blender.
Store zucchini bread in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate it. Let a slice come back to room temperature or warm it before eating.
Yes, zucchini bread freezes well for up to 3 months. Wrap it tightly in plastic or foil and put it in a freezer bag. Thaw it at room temperature before serving.
Yes, double the ingredients and bake in two 5-inch dishes or one 6×8-inch dish. Watch the bake time, since a larger dish may need a few extra minutes.
Yes, this batter makes about 7 muffins. Fill a muffin tin and bake at 350°F for 18 to 20 minutes, until a toothpick comes out clean.
How Many Calories Are In Zucchini Bread?
| Version | Calories | Fat | Notable |
|---|---|---|---|
| Applesauce | 245 | 8g | Lower in fat |
| Pumpkin | 244 | 8g | High in vitamin A |
| Butter | 341 | 20g | Richest, most fat |
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you make this easy zucchini bread, leave a rating and a comment below to tell me how it turned out.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Zucchini Bread
Equipment
- mini food processor or blender, or box grater
Ingredients
- ¾ cup grated zucchini (do not drain or squeeze)
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ cup unsweetened applesauce (or ¼ cup pumpkin purée, or 4 tablespoons melted butter)
- 2 tablespoons vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (177°C).
- Lightly grease a 5×5-inch baking dish with butter or cooking spray.
- In a medium bowl, stir together the grated zucchini, granulated and brown sugars, applesauce (or pumpkin purée or melted butter), oil, egg, and vanilla until well combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt, then stir just until the flour disappears. The batter should be thick, so don't overmix.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 30 minutes, until the top is set and a toothpick inserted in the center comes out clean.
- Let the bread cool in the dish for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you for a lovely recipe, Joanie! I added some chocolate chips to the batter and was going to put a couple on the top of each muffin before I put them in the oven, but forgot! I made 7 muffins and have already tried one – really good! If I don’t eat them all myself then I will let my mum try one to see what she thinks. It was straightforward to make too.
So glad you enjoyed them! Chocolate chips are a great addition.
Loved that I didn’t have to drain the zucchini. I just used butter and omitted the oil. I baked 7 muffins for 18 minutes. They turned out great.
It just tastes good and is a cinch to put together. I also love how produce from my small garden gets used so quickly and easily in your recipes. And, since I can’t eat the whole loaf at one sitting, the leftovers become welcome snacks, with no chance of going to waste.
Delicious! Thank you so much for this recipe. I did the pumpkin substitute and made muffins instead of a loaf. It made 7 light and spongey muffins. Baked at 350 for ~20 minutes.
My daughter would love this, but she needs to be glutton free, can this recipe be made with a glutton free flour and if so, what other changes would need to be made. I’d like to surprise her and make a loaf for her. Thank you so much.
It’s so sweet that you’re making this for your daughter as a surprise! Just to clarify, I’ve only tested this recipe using King Arthur Brand Gluten Free Measure for Measure Flour, and it works perfectly without any adjustments. So if you’re using that specific flour, there’s no need to tweak the recipe.
Oh my goodness this zucchini bread is delicious! The only change I made was the applesauce — I made homemade applesauce this afternoon which was chunky and sweetened; so that is what I used. This cake is wonderful and just a touch of the right amount of sweetness. Will definitely be making this again cause it “really hit the spot”! Excellent recipe!
I’m so happy you enjoyed the zucchini bread. Thank you so much for your feedback.
Loved it. Doubled the recipe due to how much zucchini I had. Came out really good. I haven’t like the recipe I had for years, so I stopped making it.