Mini-Loaf Zucchini Bread

It has been awhile since I posted anything on this blog. I have been really busy this summer with my ever growing twin girls. Today, they wanted to make bread for Daddy's office, but fell asleep before they could help me make it. I found the recipe for the bread on Miss Laura's Kitchen website. I did adapt it to fit my needs as I am vegan now and have chosen to bake and cook without eggs.

Zucchini Bread Mini-Loaves

Ingredients

• 1 egg ( I used 1 TBS of flaxseed to 3TBS of Water)
• ⅓ cup vegetable oil
• ⅔ cup sugar
• 1 tsp. vanilla
• 1 cup grated raw unpeeled zucchini
• ¼ cup nuts (optional)- I omitted these. Not sure if anyone had an allergy.
• 1 cup flour
• ¼ tsp. baking soda
• ¼ tsp. nutmeg
• 1 tsp. cinnamon
• ½ tsp. baking powder

Method

1) Preheat oven to 350°

2) Grease loaf pan(s).

3) Sift all ingredients from flour down and set aside.

4) Using hand mixer beat egg until foamy (I mixed the flaxseed and let sit until gel like.); add sugar oil and vanilla mix well. Add zucchini, stir in set aside dry ingredients mix until all flour is incorporated.

5) Add nuts; pour into prepared pan

6) Bake for 45-50 minutes until toothpick inserted into center comes out clean. Cool for about 10 minutes then remove from pan & allow to cool completely on rack.

7) Wrap in foil and for best results allow loaf to sit at least 8 hours before slicing. ( I wrapped mine in wax paper.)