Air Fryer Homemade Mini Cup Zucchini Breads

Equipment

• Air Fryer (Basket or Oven Style)
• Silicone Muffin / Cupcake Cups (BPA-free, heat resistant up to 450°F / 230°C)
• Box Grater or Food Processor
• Cheesecloth or Clean Kitchen Towel (crucial for wringing out zucchini moisture)
• Mixing Bowls & Whisk

Ingredients

Dry Ingredients

• 1 ½ cups (180g) All-Purpose Flour (or 1:1 gluten-free baking blend)
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ½ tsp Fine Sea Salt

Wet Ingredients

• 1 ½ cups Fresh Zucchini , coarsely grated (approx. 1 medium zucchini)
• 1 Large Egg , room temperature
• ½ cup (100g) Granulated Sugar
• ¼ cup (50g) Light Brown Sugar , packed
• ⅓ cup (80ml) Neutral Vegetable Oil (or melted coconut oil / unsalted butter)
• 1 tsp Pure Vanilla Extract
• 1 tbsp Fresh Lemon Juice (activates the leavening agents and keeps the crumb light)

Optional Mix-Ins

• ½ cup Semi-Sweet Mini Chocolate Chips or Chopped Walnuts/Pecans

Instructions

1. Grate the fresh zucchini using the medium holes of a box grater. Place the shredded zucchini into a clean kitchen towel or cheesecloth, wrap tightly, and wring out as much excess liquid as possible over the sink. You want the zucchini damp, not dripping wet. Measure out 1 packed cup after squeezing.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and sea salt until evenly distributed.
3. In a large mixing bowl, beat the egg, granulated sugar, brown sugar, oil, vanilla extract, and lemon juice together for 1 to 2 minutes until slightly pale and well emulsified. Fold in the squeezed shredded zucchini.
4. Gently fold the dry flour mixture into the wet ingredients using a silicone spatula just until combined. Do not overmix, as this will yield dense bread. Fold in mini chocolate chips or chopped nuts if using.
5. Preheat your air fryer to 330°F (165°C) for 3 minutes. Lightly grease 12 silicone muffin cups with cooking spray. Fill each silicone cup about ¾ full with the batter.
6. Arrange 6 silicone cups in the air fryer basket, leaving at least ½-inch space between them for optimal airflow. Bake at 330°F (165°C) for 11 to 13 minutes . A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Carefully remove the cups using tongs and let them sit on a wire cooling rack for 5 minutes before popping the mini zucchini breads out of their silicone molds. Repeat with the remaining batter.

Nutrition

Calories: 155 kcal — · Protein: 2.1 g 4% · Fat: 7.2 g 9% · Carbohydrates: 21.5 g 8% Dietary · Saturated Fat: 1.1 g 6% · Fiber: 0.9 g 3% · Sugar: 11.2 g — · Sodium: 142 mg 6%