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!
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.
Simple line up of ingredients for you.
How to Make The Best Zucchini Bread
Start by creaming your butter and sugar.
Stir in your vanilla, buttermilk and shredded zucchini.
Stir in your dry ingredients.
White chips for good measure 🙂
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 🙂
Once these babies cool a bit, drizzle them with as much icing as your heart desires. I may or may not have added more to my loaf, ha!
Happy eating!
Iced Cinnamon Zucchini Bread
Equipment
- Oven
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 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
Pin To Your Favorite Recipe Board
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
I have been hoping someone might answer my question?
I made this successfully for a couple of years. Now the white chocolate chips melt every time. I don’t understand the problem. ??
Hi…does the zucchini need to be squeezed out? I think mine had too much moisture so the result was ugly, but tasted great. Thanks!!
Undeniably believe that which you said. Your favorite reason seemed to be on the net
the simplest thing to be aware of. I say to you, I definitely get irked while people think about worries that
they just don’t know about. You managed to hit the nail
upon the top and also defined out the whole thing without having side-effects , people can take a signal.
Will probably be back to get more. Thanks
These look delicious! It’s always nice to have a way to use up summer zucchini. Thanks for sharing!
I was seriously just thinking about making some zucchini bread. This looks amazing!
Ahh I wish I made these for breakfast!! Looks super delish!
These are too cute! I totally would have added more frosting to mine too 🙂
This looks delish! My kids don’t like white chocolate, do you think it would turn out just as good with either regular chocolate chips or the cinnamon chips?
I think regular chocolate chips or cinnamon chips would be great!
That zucchini bread sounds to be very good, but I it would be great if there are a picture of cuted one to see the inside consistence because I tried some different recipes for muffins and bread with zucchini and the result was not very good. They were like wet inside 🙁 May be I’m doing something wrong.
Funny how i grated zucchini for the freezer today and now came across your recipe.
Making these for my family soon!
I love your adorable mini loaves!! These would make a great gift. Love them!
I love that you made this bread into mini loaves and included white chocolate chips. The drizzle of frosting on top really finishes them off nicely! We’ll be trying this real soon…
This would be awesome for tea parties!
Those are adorable! I made zucchini bread this weekend but now I need to make another batch so I can add the white chocolate chips and icing! The most delicious way to use up the overabundance of zucchini, for sure!
So cute!! Love the drizzle of frosting on top!
These mini loaves are the best!
I haven’t had anything zucchini yet this summer!! I HAVE To start with these!! Jenny these are too perfect.
Thanks Megan 🙂
I love that you made these mini’s! So cute — and the icing is definitely the “icing on the cake”! 🙂
I need one of those mini muffin pans!! Also, the heavier handed the icing, the better 🙂
These are so cute and I bet melt-in-your mouth good!!
So making these! Loved the iced cinnamon on top!
Cute little loaves!
Those look so good and I love that they are individually portioned!
I love zucchini and chocolate–but I’ve never thought to do white chocolate + zucchini! Love these!
I want this bread lying around in my kitchen!! It looks amazing!
In love with these!
Thank you for the nice recipe.
I wish I had zucchini.. and white chocolate! It looks just too good!
I love that you made mini loaves rather than say muffins or a full size loaf – so adorable! And that is truly the icing on the cake pinned!