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Recipe by Dorit Teichman

Mini Zucchini Breads

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Parve Parve
Easy Easy
8 Servings
Allergens
40 Minutes
Diets

Serve as a side dish or with hot tea in the morning. Anytime you have extra zucchini, grate it, freeze it and keep it for this easy and delicious recipe.

Ingredients

Main ingredients

  • 1 cup walnuts, optional

  • 2 medium zucchini, unpeeled

  • 3 eggs

  • 3/4 cup oil

  • 2 teaspoons Gefen Vanilla Extract

Directions

Prepare the Zucchini Bread

1.

Preheat oven to 350 degrees Fahrenheit. Prepare two mini loaf pans with a light coating of nonstick spray.

2.

In a food processor, blend flour, sugars, baking soda, baking powder, salt and cinnamon for 10 seconds. Empty into a large mixing bowl. Process walnuts (if using) until chopped, about five seconds. Empty into a small bowl.

3.

Grate zucchini and measure two cups, loosely packed.

4.

Using the food processor, blend eggs, then add oil, vanilla and zucchini and process until blended. Add dry ingredients and pulse quickly, five to six times.

5.

Fill mini loaf pans until just under half full. Bake for 20-30 minutes, or until a toothpick inserted into the middle of a loaf comes out clean. Cool on a wire rack.

6.

Serve warm or at room temperature.

Notes:

The mini zucchini loaves freeze well.

Prepare the Zucchini Bread

Yield: 16 mini loaves

Mini Zucchini Breads

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Atara
Atara
1 year ago

What piece do I use in the food processor for blending step 1?

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Raquel
Raquel
Reply to  Atara
1 year ago

I think the regular “s” blade.