Teeny Zucchini Bread

By kspurlock

Ingredients

• 1 ½ cubs all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 egg
• ¾ cup sugar
• 1 ¾ cups coarsely shredded unpeeled zucchini (1 medium)
• ½ cup canola oil

Preparation

Step 1

1) Heat oven to 350. Mix flour, baking powder, cinnamon, and salt in a bowl.
2) Use another bowl to mix the rest of the ingredients. Stir into flour mixture. Spoon the batter into 2 5” mini loaf pans (prepare pans with canola-oil spray).
3) Bake bread for 35 to 40 minutes; check doneness with a toothpick. Let cool in pans on a wire rack for 10 minutes; remove and slice. Serve with jam or butter.