Spiced Zucchini Bread Mini Loaves

Spiced Zucchini Bread Mini Loaves – a slice or two of these delicious, subtly spiced, little loaves is the perfect summertime treat.

Spiced Zucchini Bread Mini Loaves

I am so happy that zucchini season has arrived here in New England. I love zucchini in all sort of preparations — grilled, in salads, in egg dishes and, of course, in zucchini bread. Everyone in my family loves zucchini bread, especially my 7-year old son.

Spiced Zucchini Bread Mini Loaves

A couple of months ago, my son’s allergy doctor recommended that my son eat a baked good, containing eggs, everyday for 6 months. You can read more about why he recommended this in my post for Lemon Buttermilk Mini Loaves, the gist of it being that I now have a great excuse to do a lot of baking, with my son’s preferences in mind.

One of the first things my son requested that I bake was zucchini bread. I’m delighted that we now have fresh zucchini available locally to make these delicious Spiced Zucchini Bread Mini Loaves.

Spiced Zucchini Bread Mini Loaves

I have made a number of different recipes for zucchini bread over the years, all of which typically include cinnamon. This time I wanted to add some additional spices, similar to those in my Spiced Pumpkin Mini Muffins, which are another of my son’s favorites. Thus in addition to cinnamon, I added nutmeg and cloves.

The resulting Spiced Zucchini Bread Mini Loaves, smell so good and taste delicious. The spices definitely come through, but in a nice subtle way and complement the zucchini beautifully. Both my son and my husband declared that this was the best zucchini bread I have ever made. So, this will definitely now be my go-to zucchini bread recipe.

Spiced Zucchini Bread Mini Loaves

This recipe can be used to make either two 9×5-inch regular size loaves or five 5 3/4 x 3-inch mini loaves. I decided to make mini loaves, because I find mini loaves so cute and I love using my Wilton Mini Loaf Pans (affiliate link).

Zucchini bread goes fast at my house. But, if for some reason we weren’t able to eat all of it soon enough, I find that it is easier to find room in my freezer for a couple of mini loaves, than it is to find room for a regular size loaf.

Spiced Zucchini Bread Mini Loaves

Mini loaves are also great for gift giving. These Spiced Zucchini Bread Mini Loaves would make great hostess gifts for summer parties, they would also be nice favors to give guests at the end of a dinner party.

One of my favorite gifts to give is a pretty gift bag containing a mini loaf or two and a jar of jam, either homemade or from a farmer’s market.

Spiced Zucchini Bread Mini Loaves

A slice or two of these delicious Spiced Zucchini Bread Mini Loaves is wonderful at breakfast along with a cup of coffee. This fragrant zucchini bread also makes a great afternoon snack with a tall glass of iced-tea or lemonade.

Does your family have a favorite way to enjoy zucchini? Let me know in the comments below!

Spiced Zucchini Bread Mini Loaves

Prep Time: 20 minutes

Cook Time: 38 minutes

Total Time: 58 minutes

Yield: five 5 ¾ x 3-inch mini loaves

Spiced Zucchini Bread Mini Loaves

Spiced Zucchini Bread Mini Loaves - a slice or two of these delicious, subtly spiced, little loaves is the perfect summertime treat.


  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (see Notes)
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt


  1. Preheat oven to 350°F. Lightly grease five 5 ¾ x 3-inch mini loaf pans (or if you don’t have five, you can bake in batches)
  2. In a large bowl, using an electric mixer, beat sugar and vegetable oil to blend.
  3. Add in eggs, one at a time, then vanilla mixing after each addition.
  4. Add in the zucchini and stir to combine.
  5. In another large bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt.
  6. Stir flour mixture into zucchini mixture in 2 or 3 additions until just combined.
  7. Spoon batter evenly into mini loaf pans, filling about 3/4 of the way to the top of each pan.
  8. Bake in preheated oven for 35 – 40 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
  9. Cool loaf pans on wire racks for 10 minutes. Remove loaves from pans, place on racks and cool completely.


About 2 – 2 ½ medium size zucchini yields 2 cups grated zucchini. I remove the peel from the zucchini as my kids prefer it this way, but you can leave the skins on as long as they are tender. I use my food processor, fitted with the metal blade, to grate the zucchini.

You can also use this recipe to make two 9 x5-inch loaves, increase the baking time to about 50 minutes – 1 hour or until a tester inserted into the middle of a loaf comes out clean.


Spiced Zucchini Bread Mini Loaves - a slice or two of these delicious, subtly spiced, little loaves is the perfect summertime treat.


  1. Hannah Flack says:

    This looks good although it’s not low calories. That’s o.k. I get a lot of pleasure just looking at all your lovely photos. BTW, I love grey and cloudy days. Being from the Puget Sound area of Washington State, I miss them down here in the Valley of the Sun. We love rain when it comes and the overcast makes it cozy staying inside and fiddling around with reading, cooking and just being here.

  2. Mandy says:

    This is my go to recipe for all the zucchini that takes over my garden. Does anyone know what the conversation be to make these into muffins?

  3. scott hauser says:

    try half carrot half zucchini, and I mix fresh blueberries into the mixture, they pop in loaf when it bakes. then coat the loaves in orange cream cheese frosting. Scott H.

  4. Patty says:

    I have everything on hand except for the ground cloves. Is it ok to leave it out or can I substitute ground allspice?

  5. Courtney Montgomery says:

    What a awesome recipe i made it and they are delicious they were a big hit here in the house with my family.i reduced the sugar by half they were so good.

    • Joy says:

      Hi, I’m so glad you and your family enjoyed this recipe, I too often reduce the sugar and it is indeed still good!

  6. Elaine says:

    Great Recipe Joy!! Tis the season for zucchini bread!! 🙂
    Thanks for sharing on My 2 Favorite Things on Thursday!! Pinned!

  7. Aimee says:

    I made this recipe the other day because I have so much zucchini from the garden this year. It tastes absolutely perfect and even my (incredibly picky) toddler loved it! Thank you!

  8. Kim~madeinaday says:

    What a great recipe! Thank you so much for linking up to Merry Monday this week! I am sharing your post today on my FB Page! We hope to see you next week for another great party! Have a great week!

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