Since zucchini is in season, it's time to make some zucchini bread! This is one bread I love to make into miniature loaves. It makes it shareable, gives you more of that delicious crust, and is just fun to eat small slices slathered in butter. This recipe is beyond simple, all you need to do is invest in a mini bread loaf pan. It is definitely worth it to buy one if you don't already own one, especially if you love to share your baking. Baked goods are always my favorite gifts to give and receive. It's also an easy way to get zucchini into your kiddos!
Zucchini Bread Mini Loaves
Makes 4 mini loaves
2 cups sugar
1 cup vegetable oil
3 cups grated zucchini (about 2-3 regular size zucchini)
1 tablespoon vanilla
3 cups gluten free flour (I used Bob's Red Mill 1:1 baking flour)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
In a medium saucepan, whisk the eggs and sugar until combined. Add oil and whisk. Add grated zucchini and vanilla and stir until mixed. Heat over medium heat, stirring occasionally, until heated through (does not need to boil). In a large mixing bowl, combine remaining ingredients. Pour in the warmed zucchini mixture. Stir to combine. Pour into 4 greased mini bread loaf pans. Bake at 325°F for 35-40 minutes, or until toothpick inserted in center comes out clean. Allow to cool for 5 minutes in the pans, then invert and cool remaining time on a wire rack. Keep wrapped in plastic wrap to store. These loaves freeze well.
Gather your ingredients. You will need eggs, sugar, oil, zucchini, vanilla, gluten free flour (a 1:1 or cup4cup kind), baking soda, salt, baking powder, and cinnamon.
In a medium saucepan, whisk together 2 cups sugar and 3 eggs.
Add 1 cup vegetable oil and whisk to combine.
Grate the zucchini until you get about 3 cups. You don't need to pack it tightly to measure.
Add the zucchini and 1 tablespoon vanilla to the pan. Stir to combine.
Heat the mixture over medium heat. You don't need to bring to a boil, just warm it enough that the sugar is melted.
Meanwhile, in a large mixing bowl, combine the rest of the dry ingredients. You need 3 cups gluten free flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/4 teaspoon baking powder, and 1 tablespoon cinnamon.
Pour the heated zucchini mixture into the dry ingredients.
Stir until fully incorporated.
Pour into 4 greased mini loaf pans. If you don't have a mini loaf pan, you should get one! They are so fun to bake in and you will find many things to make with it. You can find them here on Amazon. (You can also bake this recipe in one large loaf pan and bake for an hour or until a toothpick comes out clean.)
Bake at 325°F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 5 minutes in the pan.
Invert the loaves onto a wire rack to cool completely. Look at these beautiful loaves! And to think they are gluten free no less!
Slice and enjoy! Share a loaf with a friend or neighbor. Hey, you can even share one with someone you don't like and they will want to be your friend after eating this delicious bread! Wrap loaves in plastic wrap to store. They also freeze well if you want to save a few for a future day when you need a little pick-me-up, or more vegetables in your diet. Haha.
Recipe Source: Shanna's recipe box