Mini Zucchini Bread Loaves from Seattle
When you have extra zucchini laying around, you have to make zucchini bread. This quick bread is delicious and loaded with shredded squash. It is lightly spiced, just the right amount of sweet and super tasty. Make some for yourself and some for gifts. You can even freeze some for later!
Servings: 16 Servings (4 mini loaves)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoons cinnamon
- 2 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil or similar
- 1 teaspoon vanilla extract
- 2 packed cups coarsely grated zucchini about 1 pound
Instructions
- Preheat oven to 350°F and grease 4 mini loaf pans (or a 10×5 loaf pan or two 9×5 loaf pans)
- In a small bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, and 3 teaspoons cinnamon.
- Beat 2 eggs in a large bowl, just enough to mix. Stir in 2 cups granulated sugar, 1 cup vegetable oil, and 1 teaspoon vanilla extract.
- Stir add the dry ingredients to the wet ingredients and stir until combined. It will be a thick batter at this stage.
- Stir in the 2 packed cups coarsely grated zucchini and any of the juice.
- Place equal amounts in the prepared pans. Smooth the tops and bake. The mini loaves took 35 minutes to bake. The large loaf will take closer to 45 or 50. A cake tester should come out clean and dry.
- Remove from oven and cool in the pan for 15 minutes before turning out of pan. Then continue to cool on a wire rack until room temperature.
Nutrition
Serving: 1Serving | Calories: 314kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 237mg | Potassium: 76mg | Fiber: 1g | Sugar: 25g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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