Quick Air Fryer Zucchini Bread: Moist & Simple (Print Version)
Bake delicious Air Fryer Zucchini Bread quickly! This recipe uses fresh zucchini for a moist, flavorful treat. Perfect for breakfast or a snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Essentials
01 -
All-Purpose Flour
02 -
Granulated Sugar
03 -
Brown Sugar
04 -
Baking Soda
05 -
Baking Powder
06 -
Ground Cinnamon
07 -
Nutmeg
08 -
Salt
→ Wet Ingredients
09 -
Large Eggs
10 -
Vegetable Oil
11 -
Vanilla Extract
12 -
Shredded Zucchini
→ Flavor Boosters & Add-ins
13 -
Chopped Walnuts (optional)
14 -
Chocolate Chips (optional)
# Instructions:
01 -
First things first, get that zucchini grated! I usually use the large holes on a box grater, but a food processor works wonders too if you have a lot. Remember that time I almost grated my knuckle? Yeah, be careful! Then, grease and flour your mini loaf pans really well, or line them with parchment. This step is super important to avoid sticking, especially with the Air Fryer Zucchini Bread's delicate texture. I usually do 3-4 mini loafs for my air fryer, depending on the size.
02 -
In a large bowl, whisk together your flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. I remember once I didn't mix enough, and one bite of bread had a mouthful of baking soda. Not fun! This step ensures all those lovely flavors and leavening agents are ready to work their magic.
03 -
In a separate medium bowl, lightly beat the eggs. Then, pour in the vegetable oil and vanilla extract. Whisk these together until they're just combined. You're not looking for frothy, just integrated. This mixture will bring all the moisture and richness to our Air Fryer Zucchini Bread, giving it that wonderfully tender crumb.
04 -
Pour the wet ingredients into the dry ingredients. Stir them together with a spatula until they're *just* combined. And I mean just! Overmixing is the enemy of tender Air Fryer Zucchini Bread; it can develop the gluten too much, leading to a tough loaf. A few streaks of flour are totally fine here. This is where the magic starts to happen, seeing it come together.
05 -
Now, gently fold in your shredded zucchini. If you're adding walnuts or chocolate chips (which, you should!), toss those in now too. I love seeing the green flecks of zucchini disappear into the batter, promising a moist and flavorful loaf. Again, gentle folding is key to keep that tender texture. Don't mash it; just incorporate it until it's evenly distributed.
06 -
Divide the batter evenly among your prepared mini loaf pans. Place them in your air fryer basket, making sure not to overcrowd it. You might need to do this in batches, depending on your air fryer size. Set your air fryer to 300°F (150°C) and cook for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Every air fryer is different, so keep an eye on it! It should be beautifully golden brown and smell absolutely incredible. Let it cool a bit before slicing; the waiting is the hardest part!
# Notes:
01 -
Always preheat your air fryer for an even bake, a trick I learned the hard way.
02 -
Store cooled slices tightly wrapped to maintain moisture, or they'll dry out fast!
03 -
Try swapping half the oil for unsweetened applesauce for a lighter version; it works surprisingly well.
04 -
A smear of cream cheese frosting makes this Air Fryer Zucchini Bread extra special for a morning treat.
# Equipment Needed:
01 -
Air Fryer
02 -
Mixing bowls
03 -
Whisk
04 -
Spatula
05 -
Box grater (or food processor)
06 -
Mini loaf pans
# Nutrition (Per Serving):
Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 4g