Mini Zucchini Loaves

  • Mini Zucchini Loaves

Mini Zucchini Loaves


In Winter we substitute zucchini with peeled carrot.

(makes 16-20 small loaves)

We use Individual 8 Mould Loaf Pan.



450g (3 cups) flour

300g (1½ cups) sugar

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 tsp baking soda

420g (3 cups) coarsely grated unpeeled zucchini

260g (1½ cups) raisins

260g (1½ cups) sultanas

110g (1 cup) walnuts (chopped)

3 eggs

2 tsp pure vanilla extract

250ml (1 cup) extra light olive oil or canola oil (i.e. an oil with very low flavor)

Lemon Drizzle



  • Preheat oven to 180ºC. Spray or grease with butter 16 individual black Teflon-coated loaf tins or 20 silver Teflon-coated small loaf tins in trays.
  • Into a large bowl sift together flour, sugar, cinnamon, salt, baking powder and baking soda.
  • Add zucchini, raisins, sultanas and nuts, and toss ingredients together.
  • Into another bowl place eggs, vanilla and oil and whisk together.
  • Pour egg mixture into flour mixture and stir till just combined. Pour batter into prepared loaf tins to three-quarters fill the tins.
  • Bake loaves for approximately 14-18 minutes or till a skewer inserted comes out clean. Allow loaves to cool.  Drizzle 1½-2 teaspoons of Lemon Drizzle on each loaf.
  • Store in an airtight container in the pantry for up to 3 days.
  • Slice to serve.


Lemon Drizzle

(makes 180ml)



190g (1½ cups) icing sugar (sieved)

1 tsp finely grated lemon zest

45ml (3 tbsp) lemon juice

15ml (1 tbsp) extra light olive oil or canola oil



  • In a small bowl combine icing sugar, lemon zest, lemon juice and olive oil or canola oil and whisk till smooth.