Start the day off right with these delightful Mini Zucchini Breads, perfect for breakfast, brunch, or even dessert! These deliciously moist and fluffy breads are not only vegetarian and dairy-free, but they're also packed with the goodness of zucchini and a hint of cinnamon. With a balanced caloric breakdown of 7.17% protein, 31.74% fat, and 61.09% carbs, these mini loaves make a satisfying and nutritious snack for 12 lucky individuals.
Baking these Mini Zucchini Breads is a breeze, as they're ready in just 50 minutes. The recipe calls for a simple list of ingredients, including all-purpose flour, baking powder, baking soda, eggs, canola oil, sugar, molasses, vanilla extract, shredded zucchini, chopped pecans, and a touch of salt. With the help of a few essential pieces of equipment like a bowl, oven, whisk, wire rack, loaf pans, and toothpicks, you'll be enjoying these scrumptious treats in no time.
To create these mouthwatering Mini Zucchini Breads, start by whisking together the dry ingredients and then combining them with the wet ingredients, which include the zucchini, sugar, oil, molasses, and vanilla. Once everything is moistened, fold in the chopped pecans for added crunch and flavor. Divide the batter between two greased and floured loaf pans, and bake until the toothpick test reveals perfectly cooked breads. After a brief cooling period, enjoy your Mini Zucchini Breads as a delightful morning meal, brunch, breakfast, or even a sweet ending to your meal.
