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This mini zucchini bread recipe makes a soft, moist loaf with simple ingredients and great flavor. Lightly sweet with a hint of spice, it can be made with applesauce, melted butter, or pumpkin purée, each adding a unique touch. Perfect for breakfast or a snack, it’s an easy way to use up a small amount of zucchini!
Enjoy a slice of homemade zucchini bread alongside a variety of delightful breakfast options. Pair it with Cheesy Baked Eggs or a Breakfast Bowl for a hearty start, Baked Oatmeal for a warm and satisfying option, or Crustless Quiche Lorraine for a savory twist.
Why You’ll Love This Recipe
- Customizable: Make this zucchini bread with applesauce, pumpkin, or butter to suit your taste.
- Easy Ingredients: Uses simple pantry staples—nothing fancy required.
- Small Batch: Perfectly portioned for one or two, so nothing goes to waste.
- Great Flavor: A lightly sweet, moist loaf with zucchini baked right in.
3 Ways To Make Zucchini Bread
This small loaf of zucchini bread can be made three ways, depending on your preference:
- With Applesauce: Keeps the bread moist while reducing fat.
- With Melted Butter: Adds a rich, buttery flavor.
- With Pumpkin Purée: Brings natural sweetness and a hint of fall flavor.
Ingredients
If you have any ingredients leftover from this mini loaf zucchini bread recipe, check out our Leftover Ingredients Recipe Finder.
- Zucchini: Use a small zucchini or half of a medium one. No need to peel or drain excess moisture. Grate it with a box grater, food processor, or high-powered blender. Extra zucchini? Use it in Vegetable Lasagna, Vegetable Casserole, or Sheet Pan Greek Chicken.
- Sugar and Brown Sugar: Both are needed for the right texture and sweetness. If you’re out of brown sugar, make your own with our homemade brown sugar recipe.
- Unsweetened Applesauce, Pumpkin Purée, or Melted Butter: This recipe works three ways! Choose applesauce for moisture, pumpkin purée for a hint of fall flavor (make sure it’s not pumpkin pie filling), or melted butter for richness. Use 1/4 cup (55g) pumpkin or 1/4 cup (4 tbsp) melted butter instead of applesauce. Mix it in with the zucchini, egg, sugars, and oil.
- Flour: Use all-purpose flour or swap it for a 1:1 gluten-free blend for a gluten-free version.
Recipe Variations
Customize your zucchini bread with these simple additions:
- Zucchini Bread with Nuts: Stir in 2 to 3 tablespoons of chopped walnuts or pecans for added texture.
- Chocolate Chip Zucchini Bread: Mix in a handful of chocolate chips for extra sweetness.
- Spiced Zucchini Bread: Enhance the flavor with a pinch of cardamom or cloves.
How To Make Zucchini Bread
These step-by-step photos and instructions help you visualize how to make this mini zucchini bread recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Grate the Zucchini: Use a box grater, food processor, or high-powered blender. I use my Vitamix, and it works great.
- Mix the Wet Ingredients: In a medium bowl, whisk together the egg, oil, sugars, applesauce (or melted butter or pumpkin, if using), and vanilla. Stir in the grated zucchini.
- Add the Dry Ingredients: Sprinkle in the flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined—don’t overmix.
- Fill the Baking Dish: Pour the batter into a lightly buttered 5×5-inch or 4×6-inch baking dish and smooth the top.
- Bake for 30 Minutes: Check for doneness by inserting a toothpick in the center—it should come out clean. Let cool before slicing.
Expert Tips
- Grating Zucchini: No need to peel—it adds nutrients and blends into the bread.
- Don’t Squeeze the Zucchini: The moisture keeps the bread soft and tender.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean, it’s ready.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate to keep it fresh longer.
Frequently Asked Questions
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Yes! Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Yes, but use two 5×5-inch baking dishes or one 6×8-inch baking dish.
Nutritional Differences Between Variations
Each version of this zucchini bread—applesauce, butter, or pumpkin—has a different nutritional profile. Butter adds richness and more fat, applesauce keeps it lower in fat, and pumpkin adds a slight boost of fiber. Here’s a breakdown of the calorie count and other key differences to help you choose the best option for you.
Zucchini Bread 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
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
Zucchini Bread with 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
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’ve tried this mini zucchini bread or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Zucchini Bread
Equipment
- mini food processor , or blender, or box grater
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
- Preheat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with cooking spray or butter.
- Mix the wet ingredients: In a medium bowl, combine the grated zucchini, sugar, brown sugar, applesauce (or melted butter or pumpkin), oil, egg, and vanilla. Stir until well mixed.
- Add the dry ingredients: Stir in the flour, baking powder, baking soda, cinnamon, and salt until just combined. Do not overmix.
- Bake: Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve or store: Slice and enjoy, or wrap and store at room temperature.
Notes
- Grating Zucchini: No need to peel—it adds nutrients and blends into the bread.
- Don’t Squeeze the Zucchini: The moisture keeps the bread soft and tender.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean, it’s ready.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate to keep it fresh longer.
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.
Delicious made with applesauce and reduced the sugar to 2 tbps of granulated and brown sugar
Can you omit the oil altogether if you add more applesauce?
I have not tested this recipe without oil or butter.
HI, Can I use almond flower instead? I don’t use sugar so can I skip sweetener altogether? Thanks! julie
This recipe has only been tested using the ingredients listed. I don’t know how the bread will turn out if almond flour and an alternate sweetener is used.
Am loving the banana muffins how can I make this in muffin tin. Is the cooking time still the same
Fill the muffin tins 2/3 of the way full and bake at 350 degrees F. Check the muffins to see if they are cooked through after 20 minutes. You might need to bake them for an additional 5 minutes or so depending on your oven.
Hi Joanie,
I just made this recipe and loved it! So easy and delicious!
I bought your book and look forward to trying so many more recipes for one. Thank you for such a great recipe!
I’m so happy you enjoyed the zucchini bread, Janice. Thank you so much for your feedback and I hope you find many recipes you love from our book – thank you!
Can you make sweet potatoes puree and use that instead of pumpkin puree?
I’ve never tried using pureed sweet potatoes. If you try it, please let me know how it turns out.
Can we add cocoa powder and make it chocolate. If so how much
Liz, I haven’t added cocoa powder but a reader in our Cooking For One Facebook Group did and said it was delicious. If you try it, be sure to reduce the amount of flour called for in the recipe by the amount of cocoa powder you use.
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!
I’m so glad you all enjoyed the recipe. Thank you so much for your feedback!
Very innovative 💯
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.
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.