Iced Cinnamon Zucchini Bread
Loaded with fresh zucchini and sweet white chocolate chips, this delightful mini loaf bread is a perfect balance of flavors. The moist and tender crumb, infused with a hint of cinnamon, creates a cozy and comforting treat. Topped with a silky sweet icing, this zucchini bread is a delicious way to enjoy the summer harvest.
— Constant Cookbook
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
- 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.
Yield
8 mini loaves
Nutrition
- Calories: 350 kcal
- Carbohydrate Content: 58 g
- Protein Content: 5 g
- Fat Content: 11 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 37 mg
- Sodium Content: 261 mg
- Fiber Content: 1 g
- Sugar Content: 42 g
- Serving Size: 1 serving
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