ZUCCHINI BREAD MINI LOAVES

PREP TIME

20 mins

COOK TIME

45 mins

TOTAL TIME

1 hour 5 mins

Use up your Summer zucchini in the this tender, moist zucchini bread recipe. The mini loaf size make a great homemade gift to share with friends and family. Make extras because they freeze really well.

Recipe type: Bread

Cuisine: Vegan

Serves: 4 mini loaves

INGREDIENTS

• 2 Tablespoons Ground Flaxseeds
• 6 Tablespoons Water
• 2 Cups Light Brown Sugar
• ¾ Cup Canola Oil
• 2 Tsp Pure Vanilla Extract
• 2 Cups Grated Zucchini**
• 2 Cups All Purpose Flour
• ¼ Tsp Baking Powder
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 3 Tsp Cinnamon
• 1 Cup Walnuts, finely chopped
• Vegetable Shortening + extra flour for greasing pan

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 3 x 5½ x 2" deep.
2. In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms.
3. Add the brown sugar to the flaxseed mixture and cream together. Pour in the canola oil and throughly mix until a homogeneous mixture forms. Add the vanilla and stir.
4. Add the grated zucchini and stir together using a rubber spatula until fully incorporated.
5. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
6. In batches, add the dry mixture to the wet until all the dry ingredients have been fully mixed into the wet. Be careful not to over mix. Fold in the chopped walnuts.
7. Evenly distribute the batter between the 4 mini loaf sections. Bake for 40-45 minutes, or until a tester comes out clean.
8. Let rest a few minutes and when the pan is cool enough to handle, carefully remove the breads.
9. Enjoy!

NOTES

After grating the zucchini, I like to remove as liquid as possible. Place the grated zucchini in a tea towel or cheese cloth and squeeze out as much moisture as possible. Measure the zucchini after squeezing.