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Mini Zucchini Bread

 Mini Zucchini Bread
This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor. -Ruth Lear, Bradenton, Florida
12 ServingsPrep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup shredded zucchini
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1-1/2 teaspoons molasses
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the flour, baking powder, salt, cinnamon and
  • baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil,
  • molasses and vanilla. Stir into dry ingredients just until
  • moistened. Fold in nuts.
  • Transfer to two greased and floured 5-in. x 3-3/4-in. x 2-in. loaf
  • pans. Bake at 350° for 38-42 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to a wire rack. Yield: 2 loaves (6 slices each).

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Mini Zucchini Bread (continued)

Nutritional Facts: 1 slice equals 239 calories, 14 g fat (1 g saturated fat), 35 mg cholesterol, 171 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.