Zucchini Bread
User Reviews
5.0
6 reviews
Excellent
Zucchini Bread
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This zucchini bread is easy to make and so tasty! The cinnamon sugar filling and cream cheese frosting really set this recipe apart from the others!
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Ingredients
For the bread
- 2 cups (220g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 cup (198g) granulated sugar
- 2 large eggs beaten, at room temperature
- 1/4 cup (56g) Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup (113g) butter melted and cooled
- 1 3/4 cups (235g) zucchini shredded
For the filling
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cinnamon
For the frosting
- 8 ounces (227g) brick cream cheese room temperature
- 1/3 cup (75g) butter room temperature
- 2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups (227g) confectioner's sugar
Instructions
For the bread and filling
- Preheat the oven to 350f and set the rack to the middle level. Spray or grease a 9x5 inch loaf pan and set aside.
- In a small bowl, combine 1/4 cup of sugar and 1 tablespoon of cinnamon for the filling and set aside.
- In a large bowl combine the flour, baking soda, baking powder, salt, cinnamon, and sugar.
- In a separate large bowl whisk together the eggs, Greek yogurt, vanilla, and melted butter, then add the zucchini and whisk to combine.
- Add the dry ingredients to the wet and mix just until combined taking care to not overmix.
- Pour 1/3 of the zucchini bread batter into the loaf pan and top with 1/2 the filling. Add another 1/3 of the batter and top with the remaining filling, saving 1 teaspoon of filling for topping the frosting later in the recipe, if desired. Add the remaining 1/3 of batter to the loaf pan and give a gentle shake to distribute the batter evenly.
- Place in the oven and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the zucchini bread to cool in the pan on a wire rack for at least 1 hour prior to frosting.
For the frosting
- In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese and butter on medium speed.
- Add the vanilla extract and salt and beat again.
- Add the confectioner's sugar and beat on slow until combined, then increase the speed to high and beat until creamy.
- Once the zucchini bread has cooled, remove from the pan and frost the top with the cream cheese frosting. Slice, serve, and enjoy!
Notes
- The zucchini does not need to be drained or peeled prior to using.
- The cinnamon sugar filling makes a great topping to the cream cheese frosting. If you wish to do this, simply reserve 1 teaspoon of filling to sprinkle before serving.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Zucchini bread can be stored in the refrigerator for up 3-5 days.
Nutrition Information
Show Details
Serving
1slice
Calories
384kcal
(19%)
Carbohydrates
70.4g
(23%)
Protein
6.4g
(13%)
Fat
9.4g
(14%)
Saturated Fat
5.5g
(28%)
Cholesterol
63mg
(21%)
Sodium
445mg
(19%)
Potassium
162mg
(5%)
Sugar
49g
(98%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 384kcal | 19% |
| Carbohydrates | 70.4g | 23% |
| Protein | 6.4g | 13% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 63mg | 21% |
| Sodium | 445mg | 19% |
| Potassium | 162mg | 3% |
| Sugar | 49g | 98% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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