Iced Cinnamon Zucchini Bread

This Iced Cinnamon Zucchini Bread Recipe is a delicious sweet baked goodie you are going to love. It’s simply delightful!

The Best Zucchini Bread Recipe

Making zucchini bread is such a delicious treat for the whole family! I sooo wish I still had some of this fabulous sweet bread laying around my kitchen still. It literally was gone in about 60 seconds with all of the boys in my house. Soft sweet bread with a heavy serving of icing….perfection. Grab that zucchini in the refrigerator or garden and get baking, you’ll be glad you did!

Try my Chocolate Chip Pistachio Banana Bread recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

• butter
• granulated sugar
• buttermilk
• large egg
• pure vanilla extract
• zucchini
• all purpose flour
• ground cinnamon
• baking soda
• baking powder
• kosher salt
• chocolate chips
• powdered sugar
• heavy whipping cream

How to Make Sweet Zucchini Bread

1. Preheat oven to 350 degrees F and spray an 8 mini loaf pan with non stick cooking spray.
2. Place butter and sugar into a large bowl, creaming until well combined. Stir in buttermilk, egg, vanilla and zucchini. Slowly add flour, cinnamon, baking soda, baking powder, salt and white chocolate chips. Stir until just combined.
3. Fill mini loaf pan with batter 3/4 full. Bake for 30-35 minutes, until baked through. Remove and let cool for 20 minutes.
4. To prepare icing, place powdered sugar and heavy cream into a medium mixing bowl. Whisk slowly until creamy and thick. Add more cream as needed to thin icing. Drizzle over warm breads and enjoy.

Stir in your vanilla, buttermilk and shredded zucchini.

Stir in your dry ingredients.

Add white chips in the bowl.

Fill your mini loaf pan about 3/4 full. My mini loaf pan is from NordicWare, but any brand will do. Check your local kitchen store, even Target and Walmart I bet sell them. Totally optional but absolutely delicious is to sprinkle the tops of the batter with some sanding sugar. If you don’t have sanding sugar, granulated works just fine too 🙂

How To Serve

Serve this zucchini bread for any occasion where a sweet treat is desired. Great for weekends, brunch and holidays.

Leftovers

Store any leftovers in an airtight container for up to 3 days in the refrigerator.

Iced Cinnamon Zucchini Bread

This Iced Cinnamon Zucchini Bread is a healthier dessert option that doesn't sacrifice flavor! You'll crave this bread every day - it's simply delightful!

Course: Breakfast, Dessert

Cuisine: American

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings: 8 servings

Calories: 350kcal

Author: Jenny

Cost: $15

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Equipment

• Oven
• mixing bowl
• mixing spoon
• measuring cups
• measuring spoons
• loaf pan
• whisk

Ingredients

• 1 stick unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 2 cups shredded zucchini
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup white chocolate chips

Icing

• 1 cup powdered sugar
• 4 tablespoons heavy whipping cream

Instructions

• Preheat oven to 350 degrees F and spray an 8 mini loaf pan with non stick cooking spray.
• Place butter and sugar into a large bowl, creaming until well combined. Stir in buttermilk, egg, vanilla and zucchini. Slowly add flour, cinnamon, baking soda, baking powder, salt and white chocolate chips. Stir until just combined.
• Fill mini loaf pan with batter 3/4 full. Bake for 30-35 minutes, until baked through. Remove and let cool for 20 minutes.
• To prepare icing, place powdered sugar and heavy cream into a medium mixing bowl. Whisk slowly until creamy and thick. Add more cream as needed to thin icing. Drizzle over warm breads and enjoy.

Nutrition

Calories: 350kcal | Carbohydrates: 58g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 250mg | Fiber: 1g | Sugar: 42g | Vitamin A: 233IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 1mg

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