Teeny Weeny Zucchini Breads

One of my favorite games – at any time of the day – is “Know what I want right now?” I play often…I see loads of beautiful, delicious looking food on other food blogs and decide (for the moment) that I can’t possibly live another minute without one of THOSE. Whatever it is. Surprisingly, I seem to live through each of those moments, only to move on to the next one.

The other night, my friend said “I could really go for some zucchini bread all slathered with warm melty butter.” Well, enough said.  One of the beauties of making bread is that it freezes so well (and you can knock out five lovely little gifts in one batch if you make them in small loaf pans!). I decided this time to try some square silicon baking cups – perfectly designed for individual serving sizes. And besides, I love the colors of them.

I can’t exactly remember where the recipe came from – I have been making them for years, and messing with it slightly each time. Recipes like this long to be lightened up just a bit, so I tweaked it here and there to see what I could do.

Zucchini Bread

 

2 cups all-purpose flour

1 ¼ cups whole wheat flour
1 1/2 teaspoons salt

½ tsp ground ginger
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
2 cups sugar

1 cup light brown sugar, not packed
¾ cup vegetable oil
1 cup egg substitute
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped toasted pecans

 

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, salt, ginger, baking soda, cinnamon and sugar. In a separate bowl, combine oil, egg substitute, water, zucchini and lemon juice. Mix wet ingredients into dry – be careful not to overmix!, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 or 6 mini loaf pans for about 45 minutes. OR the muffin versions cooked in about 25 minutes.