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Small Batch Zucchini Bread

The perfect shareable size recipe!
Cook Time45 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Diet: Low Calorie
Keyword: small batch zucchini bread
Servings: 14 slices
Calories: 185cal

Ingredients

  • 1.5 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini (or 1 large, 8 oz zucchini)

Instructions

  • Whisk together flour, salt, baking powder, baking soda and cinnamon in a bowl.
  • The wet ingredients, I stir together in a large 4 cup liquid measuring cup (just to minimize dishes). Then, I fold the wet ingredients into the dry.
  • The batter will be VERY THICK. It will seem like cookie dough thick. But, then, shred the zucchini into the batter, and it will thin out quite with the moisture in the zucchini.
  • Pour batter into two VERY WELL GREASED, small (5.75 x 3 in)loaf pans (300 grams of batter into each to make them equal). I use the Wilton steel pans.
  • Bake at 325 for 45 minutes, on the middle rack.
  • Remove from oven, and slide a knife around the edge of the pan, between the bread and the pan to loosen it. Let it cool, and then you can remove the whole loaf from the pan just by tipping it upside down.

Video

Nutrition

Serving: 1slice | Calories: 185cal | Carbohydrates: 24g | Protein: 2g | Fat: 9g