Upon my return from vacation, I was greeted by an overgrown garden with one extraordinarily large, on steroids-like, zucchini. I wasn’t functioning too well the first day feeling the jet lag pretty strongly. Having already had a few mishaps in the kitchen (like nicking my finger on the mandoline) I didn’t tempt my luck and waited until day two at home to put this massive zucchini to use. And what better way than to make 12 mini loaves of two kinds of zucchini bread?
Here’s the first of my zucchini bread recipes which you’ll love since it is accented with King Arthur Flour cinnamon chips. And certainly you can substitute a different brand or leave them out all together and substitute a teaspoon or two of ground cinnamon, but the bread won’t be the same! I highly recommend ordering some of these decadent mini chips from King Arthur Flour.
| Servings | Prep Time |
| 6 mini loaves | 20 minutes |
| Cook Time |
| 30 minutes |
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Summer squash gets turned into a delectable breakfast treat with this recipe for a zucchini sweet bread. Accent the batter with King Arthur cinnamon chips and your family will devour this for breakfast. Make and freeze big batches of zucchini bread and enjoy it for months to come.
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- 1 cup vegetable oil
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 2 whole eggs, jumbo
- 2 tsp vanilla extract
- 2 cups white flour
- 1 1/2 cups white whole wheat flour King Arthur Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 4 cups zucchini, shredded 2 whole zucchini
- 1 cup mini cinnamon chips King Arthur Flour
- Using a food processor or a handheld shredder, grate the zucchini. Measure four cups and set aside.
- Pre-heat the oven to 350 degrees and generously spray 6 or 7 mini loaves with baking spray.
- Using an electric mixer or stand mixer mix oil and both kinds of sugar until well blended.
- Add the eggs one at a time and incorporate until blended. Add vanilla.
- In a separate bowl, mix together the flours and baking soda, baking powder and salt. Set aside.
- Add the shredded zucchini to the wet mixture and mix on a low speed, gradually adding the dry to the wet until well incorporated. Mix in the cinnamon chips.
- Fill each mini loaf pan 3/4 with mixture. Bake in oven on 350 until done and firm to the touch for approximately 30 to 35 minutes.
Wow sounds yummy
So delicious! You have to bake a batch.