Best 2 Mini Zucchini Bread Recipes
Are you looking for a delicious and flavorful mini zucchini bread recipe that will make your taste buds dance with delight? Whether you're a seasoned baker or just starting out, this article has everything you need to create the perfect mini zucchini bread. From simple and classic recipes to more unique and innovative twists, we'll take you on a journey through the world of mini zucchini bread and help you find the perfect recipe to satisfy your cravings. So grab your apron, preheat your oven, and let's dive into the wonderful world of mini zucchini bread!
Let's cook with our recipes!
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
Provided by Taste of Home
Time 50m
Yield 2 loaves (6 slices each).
Number Of Ingredients 12
Steps:
- 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 5x3-3/4x2-in. loaf pans. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 14g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
Tips:
- Use ripe zucchini. Ripe zucchini has a sweeter flavor and is more tender than unripe zucchini, making it ideal for baking. Look for zucchini that is deep green in color and has smooth, blemish-free skin.
- Grate the zucchini finely. This will help it distribute evenly throughout the batter and prevent it from becoming too watery.
- Don't overmix the batter. Overmixing can result in a tough, dense loaf of bread. Mix just until the ingredients are combined.
- Use a loaf pan that is no larger than 9x5 inches. A larger loaf pan will result in a loaf of bread that is too thin and dry.
- Bake the bread at 350 degrees Fahrenheit for 50-60 minutes. Check the bread for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
- Let the bread cool completely before slicing and serving. This will help the bread to set and prevent it from crumbling.
Conclusion:
Mini zucchini bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and the subtle hint of zucchini, this bread is sure to be a hit with everyone who tries it. So next time you have some zucchini on hand, be sure to give this recipe a try!
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