I save soup and vegetable cans throughout the year to use when the zucchini harvest is at its peak and it’s time to make zucchini bread.
Spray the clean cans with nonstick cooking spray. Fill your recycled tin cans half full with batter and place them on a cookie sheet. I can usually get 20 cans on a cookie sheet for one baking of these single-serving loaves. Bake at 350 degrees Fahrenheit until a toothpick comes out clean — about 20 to 25 minutes.
Let the breads cool thoroughly before removing them from the cans. Just run a knife around the inside edge of the can and tap it upside down on the countertop.