Gift-Ready Zucchini Bread (Mini Loaves)

Ingredients

• 1½ cups all-purpose flour
• ¾ tsp baking soda
• ¼ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 tsp vanilla extract
• 1½ cups grated zucchini, packed (skin on, squeezed of excess water)
• ½ cup chopped walnuts or pecans (optional)

Steps

1. Prep. Preheat oven to 350°F. Grease mini loaf pans or line with parchment strips.
2. Mix dry ingredients. Whisk together flour, baking soda, baking powder, cinnamon, and salt.
3. Mix wet ingredients. In a separate bowl, whisk eggs, oil, both sugars, and vanilla until smooth.
4. Combine and fold in zucchini. Add dry mix to wet mix, stir just until combined. Fold in zucchini and nuts.
5. Fill pans. Divide batter evenly, filling each pan about ⅔ full. Bake in shifts if needed.
6. Bake. 35 minutes, or until a toothpick comes out clean. Bake time stays the same no matter how many loaves you're making — it's loaf size, not batch size, that matters.
7. Cool. 10 minutes in the pan, then turn out onto a wire rack to cool completely before wrapping for gifting.