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 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Calories 350kcal
Author Jenny
Cost $15
Equipment
Oven
mixing bowl
mixing spoon
measuring cups
measuring spoons
loaf pan
whisk
Ingredients
1stick unsalted buttersoftened
1/2cupgranulated sugar
1/2cupbuttermilk
1large egg
1/2teaspoonpure vanilla extract
2cupsshredded zucchini
1 1/4cupsall-purpose flour
1 1/2teaspoonsground cinnamon
1teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonkosher salt
1cupwhite chocolate chips
Icing
1cuppowdered sugar
4tablespoonsheavy 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.