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Mini-Zucchini Bread by Courtney Agan serves: 10

From Taste of Home

Ingredients:

Eggs

1 1/2 Cups

Sugar

1 Cup

Vegetable Oil

3 Tsp.

Molasses

3 Tsp.

Vanilla Extract

2 Cups

Shredded Zucchini

3 Cups

All-Purpose Flour

2 Tsp.

Baking Soda

1 Tsp.

Salt

1 Tsp.

Ground Cinnamon

1/2 Tsp.

Baking Powder

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Mix in zucchini. In a separate bowl, combine remaining ingredients and mix well. Combine with zucchini mixture and stir until just moistened. Pour batter evenly into five greased mini loaf pans. Bake for 38-42 minutes and let cool for 10 minutes before removing pans.