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Mini Zucchini Bread

By: Ruth Lear

"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"

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

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

Directions

In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine the flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts.
Transfer to two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.