Zucchini Bread with Cream Cheese Frosting
March 20, 2019
This bread is addicting, with or without the frosting – but let’s face it who can turn down cream cheese frosting?
During the summer months when zucchini is in it’s abundance I end up making about 4 loaves at once. One loaf get’s eaten right away, one goes to the fridge for the next day and the remaining two end up in the freezer in the attempt to actaully make it to the end of the week. On rare occasions 4 loaves lasts a week, but with four kids on the run this bread disappears fast.
While the cream cheese frosting doesn’t make it healthy, I do load up the amount of zucchini in each piece, so there is that. 🙂 I don’t always add the frosting but it sure is a nice treat once in awhile. Easy to make and always a winner with the family, I hope you enjoy the recipe!
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 beaten egg
- 1 cup sugar
- 1 1/2 cups finely shredded , unpeeled zucchini ( sometimes I add in 2 cups, if I have large zucchini to use up! The more the better taste you get)
- 1/4 cup cooking oil
- Pre-heat oven to 350F .
- Grease the bottom and parts of the side of an 8x4x2 inch loaf pan, set aside.
- In med. bowl combine the first 6 ingredients, make a well in the center of the mixture. Set aside.
- In another med bowl combine egg, sugar, zucchini & oil. Add zucchini mixture all at once to the flour mixture, stir just until moistened (batter will be lumpy) Don't over beat it's a quick bread, so if you over beat it won't come out right, just make sure it's mixed. Spoon batter into prepared pan.
- Bake in 350 degrees for 50-55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 mins before removing from pan.
- * You can eat this warm, but I find that the flavor gets better after a day in the fridge. Simple let the bread cool completely then store in ziplock bag in the fridge. If putting in freezer, wrap in foil and then seal in ziplock bag. This can stay good in freezer for a few weeks. Simply transfer from freezer to fridge a day before you want it, or leave it out a few hours on the counter before eating.
- * If frosting the bread, cool completely and the frost the top only with the cream cheese recipe below. Wrap in Foil and store in ziplock bag in fridge/freezer or eat right away .
- Cream Cheese Frosting Recipe
- 1/2 cup (1 stick) salted butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 2-3 tablespoons milk
- Beat the butter and cream cheese together until blended, add in the powdered sugar a little at a time, adding one tablespoon of milk when needed. The frosting should be creamy yet firm.
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