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
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 large eggs
- 1 cup shredded zucchini
- 3/4 cup sugar
- 1/2 cup canola oil
- 1-1/2 teaspoons molasses
- 1-1/2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Reviews
This has a very good flavor. I like that it only made two small loaves since it is now just two of us. I left out the nuts since I would rather not have them in my bread. Will continue to use this recipe when I have too much zucchini.
I have made these mini breads ever since I found the recipe in my yearly cookbook. I make about 20 every Christmas to be shipped to friends and family, they rave about them and can't wait for the next year to roll around. I make them every November for the Election Day Bake Sale held in my apt building and they sell out quickly. I get coments about the taste and people make a game out of guessing what's in them that makes them dark and I'm not telling because I have the market cornered at the sale for Zucchini Bread. I sometimes add pecans or walnuts and even dark chocolate chips to them and they come out great every time. I'm very thankful to the person who shared the recipe with Taste of Home.
I haven"t made this recipe yet...what are the baking instructions for "mini" loaves? The one's you have here are regular loaf pans.