Saturday, September 1, 2012

Zucchini Season!

It's zucchini season and I have been abundantly blessed with plenty of it from family and friends.  In an effort to not let it go to waste, I whipped up some mini zucchini loaves.  I think they turned out delicious, even if they are a bit uneasy on the eyes :) 

Zucchini Bread Recipe

1-1/2 cups sugar
1/3 cup brown sugar
2 cups flour
1/2 teasp. salt
2-1/2 teasp. cinnamon
3/4 cup vegetable oil
2 eggs
3/4 teasp. baking powder
3/4 teaspon. baking soda
1-1/2 cups grated zucchini

In a small bowl, combine sugars, oil, and egg.  Mix together.  In another bowl, mix flour, baking soda, baking powder, salt and cinnamon.  Mix wet and dry ingredients together; fold in zucchini.  Pour into 2 greased and floured loaf pans, or use mini loaf pans or muffins cups.

Bake at 350 degrees for 55 minutes (for large loaves), 30-35 minutes (for small loaves).  Adjust accordingly for muffins!

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