Just a quick blog about the Valentine’s Day snacks I made for the kids’ classes this week!  I’ve blogged the pan and recipe before, but it was so much fun I thought I’d share again.

I made my chocolate zucchini bread recipe, a double batch. Then I used my Wilton 12-Cavity Petite Heart Pan. Now, when I was planning this I thought it was a double pan like my mini muffin pan, and it’s not.  Each of those hearts holds a teaspoon of batter.  So even at 8 minutes to bake it took a really long time to bake them all.  I’ll be watching for another pan at the clearance sales.

Chocolate Zucchini Bread

1/2 cup oil
1/2 cup applesauce
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
6 tablespoons cocoa
1 teaspoon salt
2 cups zucchini (grated)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1 cup nuts (optional)


Preheat oven to 325 degrees Fahrenheit. Sift all dry ingredients together. In a separate bowl, combine sugars, oil and eggs. Add dry ingredients, zucchini and nuts until all are moistened. Grease and flour bread pans. Bake in standard cupcakes tins about 18 minutes, mini bread pans for about 35 minutes. For large bread pans, bake about an hour. For itty bitty mini hearts, 8 minutes. Use a cake tester to test for doneness.  

A Double batch made 144 mini hearts – 12 batches at 8 minutes each!   However, the results were worth it.  We dusted them with powdered sugar and they were a big hit!

Advertisements