Love Me Some Mini Loaves

I can’t get over how cute these little mini loaves are.  And these new takes on the classics of banana and zucchini are definitely keepers.  You can also make both of the recipes in a 9×5 inch loaf pan.

Zucchini and Orange Marmalade Tea Cake

Yields: 1 large loaf (9″x5″) or 12 mini loaves (4″x2 1/2″)


9 1/2 oz/270 g (1 3/4 cups + 2 Tbsp) All-purpose flour
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) baking powder
5 ml (1 tsp) cinnamon, ground
2 eggs
5 oz/155 ml (1/2 cup + 2 Tbsp) vegetable oil
5 1/4 oz/150 g (1/4 cup) sugar
4 oz/115 g (1/2 cup) orange marmalade
10 oz/285 g (2 1/2 cup) zucchini, grated
2 ml (1/2 tsp) sea salt
4 oz/115 g (1 cup) walnuts, lightly toasated and coarsely chopped
30 ml (2 Tbsp) sugar for topping


Preheat oven to 350 F. Lightly oil and flour the bottom and sides of a 9×5 inch loaf pan, knocking out excess flour (or 12 mini loaf pans).

Sift together flour, baking soda, baking powder, and cinnamon into a mixing bowl and set aside.

In a stand mixer fitted with a paddle attachment beat together eggs, oil, sugar and marmalade until combined. Add the zucchini and salt and beat until combined. Scrape down sides of bowl with rubber spatula. Add the flour mixture and beat just until combined. Add the nuts and mix just until incorporated.

Transfer batter to prepared pans and smooth surface with an offset spatula. Sprinkle with sugar. Bake until cake tester inserted in the center comes out clean, 60-70 minutes (40 mins for mini loaves). Let cool on wire rack, and then invert onto the rack, turn right side up and let cool completely. It will keep, well wrapped, in the frig for up to 5 days.

Coconut Banana Bread with Ginger & Flaxseed

Yields: 1 large loaf (9″x5″) or 12 mini loaves (4″x2 1/2″)


1/2 cup coconut oil, melted, plus more for greasing the pan
1/3 cup flaxseeds
4 bananas: 3 mashed, 1 cut in half lengthwise
1/2 cup organic cane sugar
2 eggs
1/2 cup plain yogurt
1 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut
1/4 cup chopped crystallized ginger (or substitute 1/2 tsp ground ginger)


Preheat oven to 375 F. Grease pans with coconut oil and coat the inside with flaxseeds.

Mix the mashed bananas, coconut oil, sugar, eggs, and yogurt together in a large bowl.

In another bowl, combine the flour, salt, baking soda, coconut and ginger. Add the dry ingredients to the wet and stir to incorporate.

Spoon batter into the prepared pan and bake for 15 minutes (5 min for mini loaves). Remove pan from oven and garnish with the halved banana on top. Reduce oven to 350 F and bake for 40 to 50 minutes (20 min for mini loaves), or until a cake tester inserted into the center of the loaf comes out clean.

Let cool on wire rack. It will keep, well wrapped, in the frig for up to 5 days.

Leave a Reply

Your email address will not be published. Required fields are marked *