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Ingredients
| eggs: 2 |
| granulated sugar: 3/4 cup |
| vegetable oil: 1/2 cup |
| molasses: 1 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
| zucchini squash (grated): 1 cup (shredded) |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| baking powder: 1/4 tsp |
| pecans (chopped): 1/2 cup |
Mini Zucchini Bread
Credit: AllRecipes
User rating:
"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"
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Prep Time
10 min -
Cook Time
40 min -
Servings
10 serving(s)
Tags
Directions
- In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine the flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts.
- Transfer to two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F 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.