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 full of cinnamon spices, sweet icing on top and shredded zucchini throughout!

Table of Contents

• The Best Zucchini Bread Recipe
• What You’ll Need
• How to Make Sweet Zucchini Bread
• Recipe Tips For Success
• How To Serve Zucchini Bread
• How To Store Leftovers
• Get the Recipe

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– For most of my recipes I use salted butter. Unsalted works too.
• granulated sugar– This fine white sugar adds sweetness to the bread.
• buttermilk– No substitutions here. Use the real buttermilk you get in the grocery store by the milk.
• large egg– For consistency, I use large eggs in my cooking and baking.
• pure vanilla extract– Use pure vanilla extract for best tasting results.
• zucchini– Use a fresh zucchini, wash and dry then grate with a cheese grater.
• all purpose flour– Flour is the main dry ingredient in the little breads.
• ground cinnamon– Cinnamon is such a perfect spice to go in the bread. Find it in the spices section of the grocery store.
• baking soda– Baking soda helps the bread rise during baking.
• baking powder– Baking powder also helps the bread rise during baking.
• kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
• chocolate chips– I used white chocolate chips. Milk or semi sweet, even mini are fine.
• powdered sugar– Also referred to as confectioners sugar. This sugar will help make the icing.
• heavy whipping cream– You’ll use heavy whipping cream to make the icing.

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 🙂

Recipe Tips For Success

• Make sure loaf pan is sprayed with cooking spray before adding batter.
• Don’t overmix the batter, once combined that’s perfect.
• Once zucchini is grated, use a paper towel to gently pat to remove any excess liquid.
• Make sure breads have cooled before icing.
• These are delicious served chilled as well!

How To Serve Zucchini Bread

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

How To Store 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 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes 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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