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Tuesday, October 4, 2016

Zucchini Bread (in mini loaf pan)






Maybe if you scoot way up close to your screen, you can smell the wonderful aroma of fall. It's worth a try :) So, I've waited since mid July for this day. I anticipated exactly this when I emerged from the veggie garden with basket loads of zucchini (plus a ton of other treasures). I cut them into chunks and tossed them into the food processor and then the freezer. This is a super simple recipe AND baking them up in a mini loaf pan makes them easy to share with friends and family. You'll want to bake up a few batches to keep on hand (they freeze well) when unexpected visitors arrive :)


Zucchini Bread (mini loaves)

Ingredients
6 Tbsp. butter, softened
1 1/3 c. granulated sugar
2 eggs, beaten
1 ½ tsp. vanilla extract
1 c. zucchini puree
2 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
½ c. raw sugar
1 c. chopped walnuts

Directions
Preheat oven to 350°

Spray a mini loaf pan with a little cooking spray and lightly dust with flour. Set aside. This is the pan I use: 



In large bowl of stand mixer, cream butter and sugar. Combine eggs one at a time. Add vanilla extract. Mix in zucchini puree until well combined.

In medium bowl, sift flour, cinnamon, baking soda, baking powder and salt.

Slowly add dry ingredients to wet ingredients. Mix until all ingredients are well incorporated.

Fill each mini loaf well about ¾ of the way with zucchini bread mixture. Sprinkle each one with a little raw sugar and chopped walnuts.

Bake in middle rack of preheated oven for 30 minutes, or until toothpick comes out clean when inserted in the middle. 

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