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

Keyword best zucchini bread, best zucchini bread recipe, easy zucchini bread, easy zucchini bread recipe, how to make zucchini bread, zucchini bread recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 350kcal

Author Jenny

Cost $15

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