Brenda's "Inni-Mini" Zucchini Breads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups Granulated White Sugar 1 cup Canola or Vegetable Oil 3 large Eggs 1 tsp Vanilla Extract 2 cups Zucchini (Grated) 3 cups Flour, all-purpose 1 tsp Cinnamon, ground 1/2 tsp Nutmeg, ground 1/4 tsp Cloves, ground (optional)1 tsp Baking Soda 1/4 tsp Baking Powder 1 tsp Salt
1. Preheat oven to 350° F. Lightly grease 18 mini loaf pan or use
paper liners.
2. In a large bowl, using an electric mixer, beat sugar and oil to
blend.
3. Add in eggs, one at a time, then vanilla mixing after each
addition.
4. Add in the zucchini and stir to combine.
5. In another large bowl, whisk together flour, cinnamon, nutmeg,
baking soda, baking powder and salt.
6. Stir flour mixture into zucchini mixture until just combined.
7. Spoon batter evenly into mini loaf pans, filling about 3/4 of the
way to the top of each pan.
8. Bake in preheated oven for 20 - 25 minutes or until a toothpick
inserted into the middle of a loaf comes out clean.
9. Cool in pan for 10 minutes. Remove loaves to a wire rack and
cool completely.
Serving Size: 1 Petite loaf
paper liners.
2. In a large bowl, using an electric mixer, beat sugar and oil to
blend.
3. Add in eggs, one at a time, then vanilla mixing after each
addition.
4. Add in the zucchini and stir to combine.
5. In another large bowl, whisk together flour, cinnamon, nutmeg,
baking soda, baking powder and salt.
6. Stir flour mixture into zucchini mixture until just combined.
7. Spoon batter evenly into mini loaf pans, filling about 3/4 of the
way to the top of each pan.
8. Bake in preheated oven for 20 - 25 minutes or until a toothpick
inserted into the middle of a loaf comes out clean.
9. Cool in pan for 10 minutes. Remove loaves to a wire rack and
cool completely.
Serving Size: 1 Petite loaf
Nutritional Info Amount Per Serving
- Calories: 270.6
- Total Fat: 13.0 g
- Cholesterol: 31.0 mg
- Sodium: 217.8 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
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