It seems to be that time of year again! So many people I know are offering up their excess zucchini’s as they have too many and don’t know what to do with them!
So when my neighbour put out a post saying she had some up for grabs I volunteered to take one of her hands. And it was a monster! So much so that I made to make up half as much again of the recipe I found. This meant that I could make four mini-loaves and one standard size loaf. Good job I’m a fan of zucchini bread.
Besides, I gifted back two of the mini-loaves for her, and her family, to enjoy! 🙂
The Mini Zucchini Loaf recipe I found included walnuts which I didn’t have on hand, but the pecans worked just as well!
So, if you have any spare zucchini’s I won’t say no. 😉
- 2 cups grated zucchini (about 2-3 zucchini)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1/4 teaspoon almond extract
- 1 cup chopped walnuts
- Preheat oven to 350 degrees. Coat two [or three] 5 1/2 by 3-inch loaf pans with nonstick spray, line with parchment paper, and then spray paper.
- To reduce the moisture, press the grated zucchini between sheets of paper towel. When most of the moisture has been absorbed, you can fluff with your hands or a fork and then set aside.
- In a small bowl, mix together flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, combine sugar, brown sugar, vegetable oil, almond extract and eggs and mix until well combined. Stir in the zucchini.
- Add dry ingredients to the bowl of wet ingredients and mix well. Fold in nuts. Divide batter between the two mini loaf pans. If you have extra batter, you can drop liners into a muffin pan and make a few zucchini muffins.
- Bake for 35-45 minutes. Use a toothpick to test – if it comes out clean, it’s ready to take out. Let cool for about 10 minutes on wire rack before removing from the pan to cool completely.