Air fryer zucchini bread turns out tender and fluffy with a slightly crisp crust. This small-batch loaf is perfect for breakfast or dessert. If you’ve tried our popular moist zucchini bread, you’ll enjoy this fun mini-loaf version made in the air fryer.
This air fryer zucchini bread baked in mini loaf pans made a delightful morning treat. It’s one of many easy air fryer recipes featured on The Typical Mom. Baking in the air fryer keeps the kitchen cool during hot weather and gives quick breads a nicely browned exterior.
Zucchini Bread in Your Air Fryer
I use an air fryer cooking time chart for dinners, but decided to test baking in the air fryer — and it worked surprisingly well. Use smaller loaf pans or a mini bundt pan since a full-size loaf won’t fit. Baking in the air fryer is a great alternative to the oven during warm months.
In Ninja Foodi
This recipe works in most air fryers, including Cosori, AirWave, and the Ninja Foodi. For the Ninja Foodi use the attached bake lid to cook the loaves.
Ingredients
- All purpose flour forms the base of the dry ingredients.
- Baking powder and baking soda help the bread rise.
- Cinnamon adds warm spice.
- Nutmeg is optional but nice in fall.
- Eggs should be at room temperature.
- Sugar provides sweetness.
- Vegetable oil keeps the flavor neutral.
- Vanilla extract adds depth of flavor.
- Optional: fold in 1/2 cup chopped nuts or mini chocolate chips.
If you have a favorite zucchini bread batter, you can adapt it for the air fryer. Remember most air fryer baskets hold two mini loaf pans or one mini bundt pan. You’ll also need two mixing bowls and a spatula.
For a dessert version, spread cream cheese frosting on the cooled loaves. For breakfast serve slices alongside egg bites or coffee for an easy morning treat.
Time needed: 30 minutes
Air Fryer Zucchini Bread
- Prepare
In a small bowl whisk together the dry ingredients. In another bowl combine the eggs, sugar, oil, and vanilla. Gradually stir the dry ingredients into the wet until just combined, then gently fold in the shredded zucchini. Spray two mini loaf pans with nonstick spray and divide the batter between them.
- Bake
Preheat the air fryer to 310°F (154°C) for 5 minutes. Place the prepared loaves in the basket and bake 30–35 minutes. Check at 30 minutes with a toothpick; the loaves are done when the toothpick comes out with only dry crumbs attached.
Tips
After shredding zucchini, press it gently in paper towels to remove excess moisture. Too much liquid will weigh down the batter and prevent a light, fluffy crumb. Fold the zucchini in at the end rather than mixing vigorously to avoid breaking it down.
Spray the inside of the mini pans well so the loaves release easily after baking. Disposable pans make cleanup easy and these loaves also make thoughtful homemade gifts.
You can use this same small-batch technique to make air fryer cakes, muffins, or other quick breads. If you only want one mini loaf, halve the recipe and adjust baking time as needed.
FAQ
Yes. The skin helps the zucchini hold together and adds texture. Rinse the zucchini, shred it, then place it on paper towels and press to absorb excess moisture.
You don’t need to dry it completely, but pressing shredded zucchini with a few paper towels to remove excess water is important. This prevents extra moisture from thinning the batter and weighing down the crumb.
Let the loaves cool 10–15 minutes in the air fryer basket, then remove them from the pans and place on a cooling rack. Allow additional cooling uncovered so they stop cooking and firm up before slicing.
Bring quick breads to room temperature, then wrap whole loaves tightly in plastic wrap (don’t slice what you plan to save). Store at room temperature up to four days or freeze for longer storage.
Give this recipe a try and see how you like air fryer zucchini bread. You can also explore similar small-batch bakes like air fryer banana bread or air fryer pumpkin bread for more quick treats.
- This batter works well for air fryer muffins too—those bake faster and are great for grab-and-go mornings.
- Pumpkin zucchini muffins are another seasonal favorite that pair zucchini with warm spices.
Air Fryer Zucchini Bread
Equipment
- 1 air fryer
- 2 bowls
- 2 mini loaf pans
Ingredients
- 1.5 c all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1 c sugar
- 1/2 c vegetable oil
- 2 c zucchini, shredded and pressed to remove excess moisture
- 1 tsp vanilla
Instructions
- In a small bowl whisk together the dry ingredients. In another bowl combine the eggs, sugar, oil, and vanilla.
- Gradually add the dry mixture to the wet and mix until just combined. Gently fold in the shredded zucchini.
- Spray two mini loaf pans with nonstick spray and divide the batter evenly between them.
- Preheat the air fryer to 310°F (154°C) for 5 minutes. Place loaves in the basket and bake 30–35 minutes. Test with a toothpick at 30 minutes; when the toothpick comes out with only crumbs, the loaves are done. Cool briefly in pans, then transfer to a rack to finish cooling.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.