ZUCCHINI SPICE MINI LOAVES (NUT-FREE & FREEZER-FRIENDLY)

makes 6–8 mini loaves depending on size)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325°F (163°C).

Step 2

Lightly grease or line your mini loaf pans (approx. 7 x 3 inches or smaller).

Step 3

2. Mix dry ingredients:

Step 4

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and optional cloves or allspice.

Step 5

3. Mix wet ingredients:

Step 6

In another bowl, beat eggs with oil, applesauce, both sugars, vanilla extract, and citrus zest until smooth.

Step 7

4. Combine mixtures:

Step 8

Gradually add the dry mixture into the wet mixture and stir just until blended. Fold in the shredded zucchini.

Step 9

5. Fill pans & bake:

Step 10

Divide batter evenly among mini loaf pans—fill about ⅔ full.

Step 11

Bake for 35–45 minutes, or until a toothpick comes out clean. (Smaller pans may bake faster—start checking at 30 minutes.)

Step 12

6. Cool & freeze:

Step 13

Let cool in pans 10 minutes, then transfer to a wire rack. Once completely cool, wrap in plastic wrap and freeze if desired.

Step 14

Optional Flavor Boost Ideas:

Step 15

• Add ½ cup crushed pineapple (well drained) for tropical sweetness and moisture.

Step 16

• Swirl in a spoonful of apple butter or pumpkin puree for seasonal twists.

Step 17

• Replace vanilla with almond extract or add a splash of maple syrup for cozy undertones.

Step 18

• Top loaves before baking with a cinnamon-sugar sprinkle for a gentle crust.