Small-Batch Zucchini Bread
This easy small-batch zucchini bread uses just ½ cup of shredded zucchini and bakes in a 2-cup ceramic dish. Add pecans, mini chocolate chips, or a simple glaze if you like.
Servings: 4
Calories: 271kcal
Ingredients
- ½ cup finely shredded zucchini lightly packed
- ⅔ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 large egg
- 3 tablespoons vegetable oil or melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons chopped pecans or mini chocolate chips optional
Instructions
- Preheat the oven to 350°F. Grease a 2-cup ceramic baking dish.
- Place the shredded zucchini between paper towels and gently press out some of the excess liquid. Do not squeeze it completely dry.
- Whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt in a small bowl.
- In another bowl, whisk the egg, oil, and vanilla until combined. Stir in the zucchini.
- Add the dry ingredients and stir just until no streaks of flour remain. Fold in the pecans or chocolate chips, if using.
- Spoon the batter into the prepared dish. The dish should be no more than about three-quarters full.
- Bake for 28–36 minutes, or until the top springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the dish for at least 15 minutes before serving.
Notes
Nutrition information is an approximation and is based upon using melted butter and chopped pecans in the recipe.
Nutrition
Calories: 271kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 226mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
