Mini Zucchini Bread Loafs

by

 I love zucchini bread! I remember as a child getting extra produce from my Grandpa’s farm in the summer. One year I remember loading up our minivan with plastic grocery bags full of zucchini and other produce. Zucchini bread was a guarantee that we were all looking forward to! 

Reaching back to this memory, I have made this SCD legal version. The problem I was running into when making any sort of full-size loaf with nut flours, is that they never had the right bread like consistency in the very middle (especially with wet zucchini). They also tend to sink during baking or when cooling. This perpetuates a ‘mushy’ texture and basically caves in on itself.

My solution? Make it mini! These mini loafs are a great texture, thoroughly cooked all the way through, and keep their shape! Who doesn’t love mini? It’s adorable, pre-portioned, and takes half the time to bake! These little loaves are layered with warm notes of cinnamon, and soft zucchini wrapped in a spongy like cake texture. Pure heaven! Be sure to check out the link below for mini loaf pans!       

Get a 6 pack of silicone mini loaf pans on Amazon HERE!  

Mini Zucchini Bread Loafs

Serves 6
Prep: 10 min                                                                                                                                                           
Cooking : 20 min                                                                                                                                                                                                             Total: 30 min
Beginner

Ingredients:

2 Cups zucchini (about 2 ea.), grated & squeezed 

1 ¾ Cups almond flour 

¼ Cup coconut flour 

½ tsp. cinnamon

½ tsp. baking soda 

¼ tsp. salt 

3 Tbsp. butter or coconut oil, melted 

¼ Cup honey

2 eggs

      Method Of Prep

  1. Gather and prep ingredients.
  2. Preheat the oven to 375° F.
  3. Grate zucchini and place in a dish towel, squeeze as much liquid out as you can.
  4. Set zucchini aside.
  5. Set mini loaf pans on a sheet tray and coat the insides with coconut oil.
  6. In a medium bowl mix flours, cinnamon, baking soda and salt. Just enough to get out all the lumps.
  7. Add in grated and squeezed zucchini, honey, and melted butter.
  8. Stir until incorporated.
  9. Now add eggs and mix until evenly distributed.
  10. Pour into greased mini silicone loaf pans about ¾ way full.
  11. Bake at 375°F for 15-20 minutes, or until a toothpick can be inserted and cleanly removed. Remove from the oven and cool.
  12. Once cooled, flip the mini loafs out of the silicone pans.
  13. Serve immediately or store in an airtight container on the counter for up to 4 days. I love serving these warmed and with a pat of butter. Enjoy! 

                   

Nutrition Facts:
Calories- 331
Carbs- 22.9 g
Fat- 24.2 g
Protein- 10.3 g