Fall has finally arrived after yet another scorching hot Florida summer. The fall fruits and vegetables, including the pumpkins and all the different squash, decorate the produce sections of the grocery stores while loudly announcing that the baking season is here. I usually make bread loaves like banana bread, zucchini bread, or pumpkin bread, but last year I picked up a Wilton 6-cavity silicone pumpkin and leaves baking pan at JoAnn’s and I never got around to using it. My zucchini bread recipe—transformed as Autumn Zucchini Bread Bites—is my first experiment using a silicon mold.
I normally use 4 teaspoons of cinnamon, but I reduce it down to 2 teaspoons because it seems overwhelming in these small bites. I prefer to use chopped walnuts, but I had pecans in the freezer so I used them today. These can be eaten without any icing. If you like icing, try a brown sugar or cream cheese frosting. I used Halloween decorating gel just to give them a bit of color.
- 3 large eggs
- 2¼ cups sugar
- 2 cups shredded zucchini
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
- Preheat oven to 325°F. Coat 6 cavity pumpkin and leaves silicone baking mold with baking spray.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- Beat eggs, oil, sugar, and vanilla. Add sifted ingredients and mix well. Stir in shredded zucchini and nuts.
- Fill each cavity in the mold about ½ full. Place mold on baking sheet before placing in the oven. Bake for 25 minutes, or until a toothpick inserted in center comes out clean.
- Remove from oven and cool on baking racks.
- Outline lines on pumpkins and leaves with holiday colored decorating icing.