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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
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    2 loaves (6 slices each)

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup shredded zucchini
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1-1/2 teaspoons molasses
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Directions

  • 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
1 slice: 239 calories, 14g fat (1g saturated fat), 35mg cholesterol, 171mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

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