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Mini Zucchini Bread

This is the best zucchini bread recipe! Here we offer three wonderful ways to make zucchini bread; with applesauce, with melted butter, or with pumpkin purée. Delicious and so easy to make, this mini bread loaf is made with one zucchini and is ideal for serving one or two.

an overhead picture of a red baking dish filled with bread.

Although zucchini can often be found in markets year-round, its peak season is June through late August. If you've got just one small zucchini, you can make this outstanding small loaf of zucchini bread. Zucchini is a wonderful vegetable to bake with, it adds moisture without adding any "vegetable" flavor.

This bread is absolutely delicious. I use a small zucchini or a half of a medium-sized one (be sure to see how to use any leftover zucchini below) and a few pantry staples. But the secret ingredient to making this bread super moist and incredibly tasty is to add unsweetened applesauce to the batter.

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Why We Love This Recipe

  • Besides being a nutritious addition, applesauce is a great alternative to using fat in baked goods. Baking with applesauce adds fiber and reduces calories in this bread. Because of its water content, applesauce adds moisture to baked goods.
  • If you don't have applesauce, you can still make zucchini bread with either melted butter or with one my personal favorite healthy zucchini bread ingredients, pumpkin purée. Pumpkin is a great alternative and makes the bread extra moist and delicious. You can read more about using these two alternative ingredients below.
  • One of the things I love most about this recipe is how perfect the loaf looks. I also love the fact that this style of bread is known as a "quick bread"; meaning it's very quick and easy to make.
  • An added benefit is that you don't need to squeeze the moisture out of the zucchini. It always puzzles me when I see this in a zucchini bread recipe because moisture is exactly what you want.
  • This mini loaf of bread bakes in just 30 minutes!
slicing bread with a large knife on a raised cake plate.

Ingredient Notes

See recipe box below for the complete ingredient list, ingredient amounts and full recipe instructions.

  • Zucchini: I use either a small zucchini or a half of a medium-sized zucchini in this bread recipe. Do not peel the zucchini or or squeeze out any excess moisture. To grate the zucchini, use the shredder side of a box grater, the shredder blade in a food processor, or a sturdy blender.
  • Sugar and brown sugar: This recipe calls for using both.
  • Unsweetened applesauce, pumpkin purée, or melted butter: This zucchini bread can be made with either of these ingredients and each one adds its own special twist to the bread. I think you'll love the bread regardless of which ingredient you use. If you choose to use pumpkin in your bread recipe, make sure you use pumpkin purée and not spiced pumpkin pie filling which contains added sugar. Use 1/4 cup (55 grams) and add the pumpkin in place of the applesauce. If you use butter instead of applesauce, use 1/4 cup of butter (4 tablespoons). Add the melted butter along with the zucchini, egg, sugars, and oil.

How To Make This Recipe

two pictures showing zucchini slices in a vitamix blender and the second photo showing shredded zucchini.
  • Mix the wet ingredients together: Mix together the egg, oil, sugars, applesauce (or melted butter or pumpkin, if using instead), and vanilla in a medium-sized bowl. Stir in the zucchini.
  • Add the dry ingredients: Add the flour, baking powder, baking soda, cinnamon, and salt. Stir until no flour remains, being careful not to overmix.
two photos showing how to make zucchini bread batter.
  • Bake: Pour the batter into a lightly buttered baking dish and bake for 30 minutes.
bread batter in a white and blue baking dish on a silver tray.

Pro Tip: To measure flour correctly, use a spoon to stir the flour inside the container. You want to loosen it up in case it's packed tightly inside. Use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the flat end of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

a loaf of zucchini bread baked in a rectangular blue baking dish on a metal trivet.

Nutrition Info

Zucchini bread made with applesauce: Serving: 1 serving | Calories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 21mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 68IU | Calcium: 15mg | Iron: 1mg

two squares of zucchini bread on a plate.
Made with applesauce

Pumpkin zucchini bread: Serving: 1 serving | Calories: 244 cal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 22mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2451IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

slices of pumpkin bread on a white plate.
Made with pumpkin

Zucchini bread made with melted butter: Serving: 1 serving | Calories: 341 cal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 122mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 422IU | Calcium: 19mg | Iron: 1mg

four slices of bread on a white plate.
Made with melted butter

Expert Tips

  • You can easily grate the zucchini with a hand grater, also known as a box grater, a mini food processor, or a Vitamix blender.
  • Don't squeeze the zucchini. The moisture is required to keep the loaf moist.
  • Measure the flour as instructed above, using the spoon and level method.
  • Stir the ingredients just until they are combined. Overmixing can cause breads to become dry and chewy.
a small loaf of zucchini bread in square baking dish next to an orange napkin.

Frequently Asked Questions

What Should I Make With Leftover Zucchini?

You might like to use any remaining zucchini in these single serving recipes:
Mini Zucchini Lasagna
Zucchini Noodles
Ratatouille
Vegetable Casserole

How Should I Store Zucchini Bread?

Zucchini bread should be covered and will keep well at room temperature for up to 3 days. It will keep for up to a week when stored in the refrigerator.

What Dish Should I Use With This Recipe?

I use a 5-inch baking dish which has an area of 25 square inches, or a 4x6-inch dish, or a dish that measures 6.6x5-inches. All of these dishes can be found on our Bakeware page.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Can This Recipe Be Doubled?

Absolutely, yes! Double the ingredients in this bread recipe, use a larger baking dish, and bake for the same amount of time as indicated in the recipe.

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a loaf of zucchini bread on a silver tray.

Mini Zucchini Bread

Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Course: Bread
Cuisine: American
Keywords: bread, zucchini
Servings: 4 servings
Calories: 245kcal
Author: Joanie Zisk

Ingredients

  • ¾ cup grated zucchini (do not drain or squeeze out excess moisture)
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar
  • ¼ cup unsweetened applesauce (or use ¼ cup of pumpkin purée or 4 tablespoons butter, melted)
  • 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

  • Heat oven to 350° F (177° C). Lightly grease a 5-inch baking dish (or use a dish of similar size) with cooking spray or butter.
  • In a medium-sized bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, egg, and vanilla. Stir until well combined.
  • Add the flour, baking powder, baking soda, cinnamon, and salt. Stir until no flour remains, being careful not to overmix.
  • Pour the batter into the baking dish and bake for 30 minutes. A toothpick inserted in the center should come out clean.
  • Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely.
  • Slice and enjoy or store wrapped at room temperature.

Notes

To measure flour correctly, use a spoon to stir the flour inside the container. You want to loosen it up in case it's packed tightly inside. Use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the flat end of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
Expert Tips
  • You can easily grate the zucchini with a hand grater, also known as a box grater, a mini food processor, or a Vitamix blender.
  • Don't squeeze the zucchini. The moisture is required to keep the loaf moist.
  • Measure the flour as instructed above, using the spoon and level method.
  • Stir the ingredients just until they are combined. Overmixing can cause breads to become dry and chewy.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 21mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 68IU | Calcium: 15mg | Iron: 1mg

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.

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About The Author

5 thoughts on “Mini Zucchini Bread”

  1. 5 stars
    Easy to make and Super Delicious and Moist. Followed the recipe and used applesauce, made 2 mini loaf pans PERFECTLY! Only 1 mini loaf went home with my sister, we had to try the other in between the Strawberry and Blackberry Jams. Can’t wait to try it with Pumpkin! Awesome Recipe, gave my sis a copy to make for her and brother-in-law. Empty Nesters like me!

  2. Joanie,
    I have your cookbook and love it. I love cooking beNs, pinto’s, white beans, a number of other beans from dried, do you know how I can measure them out. I hate to have so many cooked for just me.

    1. Hi Freida, I’m so glad you are enjoying the recipes. In our bean recipes, we list the amount needed in cups or grams. Use either a measuring cup or a scale to measure them out.

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