Mom's Classic Zucchini Nut Bread with Cream Cheese Frosting
User Reviews
5
Mom's Classic Zucchini Nut Bread with Cream Cheese Frosting
Description
Mom's Classic Zucchini Nut Bread with Cream Cheese Frosting combines freshly grated zucchini with a mix of flour, cinnamon, and chopped walnuts to create a satisfying quick bread. The zucchini’s moisture contributes to a tender crumb while the walnuts offer a pleasant crunch. Baking the loaves after squeezing excess moisture from the zucchini ensures a balanced texture without sogginess.
The cream cheese frosting is a blend of butter, cream cheese, powdered sugar, and vanilla that provides a creamy, slightly tangy layer atop the spiced bread. Together, they form a harmonized flavor profile that is not overly sweet but distinctly comforting.
This bread pairs well with coffee or tea and can be served at breakfast or as a snack. The recipe’s approach of preparing two loaves makes it suitable for sharing or enjoying over several days.
Ingredients
Bread
- 2 medium zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 egg
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup walnuts chopped
Cream Cheese Frosting
- 8 ounces butter
- 8 ounces cream cheese
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
Bread
- Grate the zucchini with box grater. Place the grated zucchini in a paper towel and squeeze out the excess water. Measure 2 cups of zucchini after the water has been removed.
- Preheat the oven to 350°F and spray two loaf pans with nonstick spray.
- In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.
- In another large mixing bowl, cream together the eggs, vegetable oil, sugar, and vanilla using an electric or stand mixer.
- Add the sifted dry ingredients and gently mix to combine.
- Fold in 2 cups of zucchini and the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans and bake for about 40 to 50 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to rest in the pans for about 10 minutes before removing from the pans to finish cooling on a wire rack.
Frosting
- Use a mixer to combine the butter and cream cheese.
- Slowly add the powdered sugar and vanilla and continue mixing until combined.
- Spread the frosting over the top of the zucchini bread.
- Once frosted, the bread should be stored in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 250mg | 10% |
| Potassium | 104mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 38g | 76% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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