Iced Cinnamon Zucchini Bread

By srumbel

Treat yourself to my Iced Cinnamon Zucchini Bread. It’s great for any sweet occasion. 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.
from picky-palate.com

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

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

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.

Makes 8 mini loaves