Are you ready to elevate your baking game with a delightful twist on a classic treat? Introducing the Iced Cinnamon Zucchini Bread—a scrumptious loaf that perfectly balances the warm, spicy notes of cinnamon with the moistness of fresh zucchini. This recipe not only satisfies your sweet tooth but also sneaks in a healthy dose of veggies, making it a guilt-free indulgence! Whether you're looking for a cozy snack or a unique addition to your brunch spread, this zucchini bread is sure to impress. Get ready to whisk up a loaf that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup powdered sugar (for icing)
- 1 tablespoon milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
- Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the bread from becoming too wet.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer or whisk.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the drained, grated zucchini until evenly distributed throughout the batter.
- Pour batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk until smooth and drizzling consistency.
- Once bread is completely cool, drizzle icing over the top in a zigzag pattern.
- Let icing set for 10-15 minutes before slicing and serving.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, as they tend to have the best flavor and moisture content. Avoid oversized zucchinis, as they can be watery and may affect the texture of your bread.
- Squeeze Out the Moisture: After grating the zucchini, be sure to squeeze out as much excess moisture as possible using a clean kitchen towel. This step is crucial to prevent your bread from becoming soggy.
- Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature before you start mixing. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When combining the dry and wet ingredients, stir gently until just combined. Overmixing can lead to a dense loaf, so be careful not to overdo it!
- Check for Doneness: Ovens can vary in temperature, so start checking your bread a few minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean, your bread is ready!
- Icing Tips: Allow the bread to cool completely before icing to prevent the glaze from melting away. For a fun touch, drizzle the icing in a zigzag pattern for a beautiful presentation.
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
