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Wednesday, July 20, 2016

Mini Zucchini Loaves from Seattle


    Guess what day it is.  It's Cake Slice Day again!  We are coming close to the end of baking our way through Maida Heatter's Cakes. And I think you may be surprised that I went with a loaf.  I normally pick the biggest most frosting filled choice.  There really wasn't an option like that this month, which helped point me in this direction.  Add to that the fact that I had some zucchini on my counter waiting to be used and zucchini bread happens to be one of my favorites and this choice was sort of a no-brainer!



    I have always loved zucchini bread.  I probably made hundreds of loaves of it as a kid.  Zucchini always seems to be so easy to come by during the summer and some point we always ended up grating and freezing some for later loaves of bread.  It was always fun to take some out and make a lovely loaf of sweet bread for breakfast.  Being from a big family, getting the loaf eaten was never a problem.

   I actually made these loaves on a major baking day.  It was rainy out and I was in the mood, so I made a bunch of treats.  So, rather than bake one giant loaf or even two smaller ones I went for mini loaves.  I dropped a couple loaves off as surprise treats for family and then brought the other two to family dinner.  Chloe was excited to see the zucchini bread and was quick to let me know she would help eat any that was left.  I am lucky to have such generous family!  ;-)  Actually, the offer was quite welcome.  I had more than half the batch of Sunshine and Summertime Muffins left from the big batch I had baked that day.  It was fun to make both a yellow squash recipe and a zucchini recipe!



    This loaf did end up with a slightly different color than most of the zucchini bread recipes I have made in the past.  Maida warned that would be the case.  It tasted really good though and had a great crumb.  I like that it formed a nice crunch on the crust but the loaves were still soft and delicious.  A nice slice of bread is good on it's own and even better with a smear of butter.  YUM!



Mini Zucchini Loaves from Seattle
makes 4 mini loaves or about 16 servings

Ingredients:

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
2 packed cups of coarsely grated zucchini (about 1 pound)
2 eggs
2 cups sugar
1 cup oil
1 tsp vanilla extract


  1. Preheat oven to 350 F and grease 4 mini loaf pans (or 1 10x5 loaf pan or two 9x5 loaf pans)
  2. In a small bowl, whisk together the dry ingredients.
  3. Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla.
  4. Stir add the dry ingredients to the wet ingredients and stir until combined. It will be a thick batter at this stage.
  5. Stir in the shredded zucchini and any of the juice. 
  6. Place equal amounts in the prepared pans. Smooth the tops and bake.  The mini loaves took 35 minutes to bake.  The large loaf will take closer to 45 or 50.  A cake tester should come out clean and dry.
  7. Remove from oven and cool in the pan for 15 minutes before turning out of pan.  Then continue to cool on a wire rack until room temperature.  



24 comments:

  1. Chloe sees my large zucchini and has been begging for zucchini bread. I will definitely make this recipe.

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    1. Well, if Miss Chloe wants it you better get to it ;-)

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  2. I love the idea of making these as mini loaves. They look so cute and would make great gifts.

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    1. It was fun to be able to give some little loaves away and still have some to try myself! Thanks, Gina!

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  3. Your mini loaves turned out great. I love your bakers twine. I need to find some of that here. I'm going to be baking this bread/cake very soon.

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    1. Thanks, Kathleen! I love the bakers twine too. I don't know why I don't think to pull it out more often!

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  4. Your photo's look wonderful Carlee, I'm glad these were such a huge hit with your family.

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  5. There is something about rain that triggers the baking mood! My baking light bulb is instantly on!
    Those loaves couldn't have turned out lovelier!

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    1. Doesn't it though? I think it's a great excuse to stay in the kitchen and create! Thank you!

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  6. I love to bake on a rainy day. Right now, it is hard to get in the kitchen with so much going on in the garden. The mini loaves look great!

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    1. The garden does take a lot of time right now. All the more reason to take advantage of a rainy day by baking! Thank you!

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  7. You totally rock this month's cake by going the mini-version way... love love that first picture!

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  8. It's fun to try new recipes for old favorites. There is always room for more than one favorite, plus there always seems to me more than enough zucchini! :) These bundled up little loaves would make such nice gifts!

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    1. They were fun to pass out. Nothing like a surprise baked good! It is fun to try different versions of classic recipes like this. You never know what you'll find along the way!

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  9. I LOVE zucchini bread and this sounds so good! Love the idea of mini loaves... Easier to share :)

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    1. It is a really good and easy recipe, Kris! And the mini loaves were fun to distribute!

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  10. Replies
    1. Thank you! They were fun to give away!

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  11. Mighty cute little breads. Did you use any walnuts? Sometimes they turn the dough a bit pink. Love the parchment band and red and white string, too...very professional looking loaves Carlee.

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    1. I didn't use any walnuts. My husband doesn't like nuts, so if I want any help eating treats I can't add any! Thanks, Elle!

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  12. Ooh I have to get me some mini loaf tins.. I just love how they look here. And the loaf looks delicious!! Emily is a big mini baking fan to.. her collection of pans is superb!! You guys are such great baking buddies to have!! Hazel x

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    1. I am always jealous of her mini tins too, so I had to jump at the chance to get mine out! For some reason I think things are just so much more fun in mini size or SUPER HUGE size. I guess I never grew out of that ;-)

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