Rarely do our friends and neighbors turn down a warm loaf of zucchini bread. But lately we’ve been sharing a unique version of this classic bread by making it into small, bite-size cakes. To add to the fun, we’ve spiced them with earthy cardamom, turning them into perfect little cakes for tea or coffee. We’ve used small tartlet molds, but if you want to keep the shape simple, you can use mini muffin pans as well; just remember to lengthen the baking time if the molds are much bigger than two inches wide by one inch deep. And don’t forget the nice sprinkle of confectioners’ sugar!
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