Zucchini Bread Mini Loaves in 45 Minutes

Instructions:

1. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly to remove excess water.
2. Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
3. In a separate large bowl, beat the melted butter and sugar until smooth.
4. Stir in the eggs and vanilla, then fold in the pressed zucchini until evenly distributed.
5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop the moment no streaks of flour remain.
6. Fold in optional nuts or chocolate chips if using.
7. Preheat oven to 350°F (175°C). Grease mini loaf pans or line them with parchment.
8. Fill each cavity 2/3 full to allow for rise.
9. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the tops are a deep mahogany brown.