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Moist Small Batch Zucchini Bread Recipe with Warm Spices Easy and Perfect

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A quick and easy small batch zucchini bread with warm spices, moist texture, and perfect for cozy moments. This recipe yields a tender, flavorful loaf ideal for one or two people.

Ingredients

Scale
  • 1 cup finely shredded zucchini (about 1 medium zucchini)
  • 1/4 cup vegetable oil (or melted coconut oil for a subtle twist)
  • 1/3 cup granulated sugar (adjust to taste for sweetness)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 8×4 inch loaf pan with oil or butter, or line it with parchment paper for easy removal.
  2. Wash the zucchini, then finely shred it using your box grater or food processor. You want about 1 cup packed shredded zucchini (approximately one medium zucchini). No need to squeeze out water.
  3. In a medium bowl, whisk together 1/4 cup vegetable oil, 1/3 cup granulated sugar, 1 large egg (room temp), and 1 teaspoon vanilla extract until smooth and combined.
  4. In a separate bowl, sift or whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
  6. Fold in the shredded zucchini carefully. The batter will be thick but moist.
  7. Spoon the batter into your prepared pan, smoothing the top with a spatula.
  8. Bake for 40-45 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not squeeze out the moisture from the shredded zucchini as it helps keep the bread tender. Avoid overmixing the batter to prevent a tough crumb. If the bread browns too fast, tent it loosely with foil halfway through baking. Let the bread cool completely before slicing to avoid crumbling. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free or vegan, use coconut oil and a flax egg (1 tbsp ground flax + 3 tbsp water).

Nutrition

Keywords: zucchini bread, small batch, moist zucchini bread, warm spices, quick bread, easy zucchini bread, fall baking, gluten-free option, dairy-free option

Find it online: https://emmastirs.com/moist-small-batch-zucchini-bread-recipe-with-warm-spices-easy-and-perfect/