Traditional Zucchini Bread is so moist and delicious! I think it is one of the best quick breads to bake and eat. This time I tried the recipe from Sally’s Baking Addiction site and was not disappointed.
I decided to make mini loaves so that I could share them – and because I would probably, bit by bit, eat the whole loaf if it were sitting on my kitchen counter. I sprinkled some coarse sugar on top right before baking.
I used Easy Bake Paper Mini Loaf Pans to bake the loaves in. Zucchini Bread is such a great recipe to share and these make it so easy! Decorate individually or place in a basket with other homemade goodies or fresh garden produce.
It is fun to add edible flowers to decorate your zucchini bread, they add such a pop of color to your summer baked treats. Pinterest offers so many creative ideas for using edible flowers to bake with and to decorate with.
The summer colors on the raffia ribbon are such happy colors. I love the bright blue bachelor button flowers – such beautiful and delicate little flowers.
I used chocolate chips when I made this batch, but you could leave them out, or substitute nuts or raisins. Delicious! The cinnamon, nutmeg, brown sugar (I used dark brown sugar) and vanilla make this bread taste so good – and can you imagine the wonderful aromas coming from your oven as you bake this bread? If you have extra (seriously – who would?), you can wrap the bread up tightly in aluminum foil and freeze.
For Sally’s award winning recipe for zucchini bread and zucchini bread muffins, click on the link below:
https://sallysbakingaddiction.com/zucchini-bread/
Note: Raffia ribbon and paper mini loaf pans are available from Amazon.
