Zucchini Bread Recipe Mini Loafs

If you’ve ever made zucchini bread, you know it tastes nothing like zucchini. Basically, their role is to add moistness and texture to the recipe.

Here’s a fun idea…instead of baking large loaves…make ones that are pint-size, yet the perfect size to be little individual gifts.

Now, all you need are the miniature zucchinis! I kid…….Kidding. Regular zucchini is perfect for this recipe.

This project was featured onCreative Juice on HGTV. You can watch the full episode on watch.hgtv.com. Watch all seasons on watch.HGTV.com.

Zucchini Bread Recipe

Ingredients:
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon peel
1 cup, packed, shredded zucchini (approximately 4 small zucchini)
1/2 cup chopped walnuts

Steps:
1. Grease and flour two 5-3/4″ x 3″ x 2″ loaf pans and set aside. Steps:

2. In a large mixing bowl, stir together flour, ginger, baking powder, salt, and sugar. Add oil, eggs, lemon juice and peel, shredded zucchini and chopped walnuts. Stir to blend; don’t over-mix.

3. Spoon batter into the prepared loaf pans, filling each about three-fourths of the way full. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted into the center of the loaf comes out clean.

4. Cool the zucchini bread in the pans on a wire rack for 10 minutes, then turn out the loaves and let them cool completely on the rack.

5. Slip each of the cooled loaves into a cello bag and wrap with a sleeve of natural-fiber paper or kraft paper. Use hole punches, raffia, tags or beads to embellish. Include the recipe for a gift that can keep on giving.