Best 2 Icing For Zucchini Bread Recipes

Zucchini bread is a moist and flavorful quick bread that is made with grated zucchini. It is a popular summer treat, as zucchini is plentiful during this time of year. Zucchini bread can be made with a variety of different icings, but the most popular are cream cheese frosting, chocolate ganache, and maple glaze.

This article provides recipes for all three of these icings, as well as a recipe for a classic zucchini bread. The cream cheese frosting is made with cream cheese, butter, powdered sugar, and vanilla extract. It is a rich and creamy frosting that pairs perfectly with the moist zucchini bread. The chocolate ganache is made with semisweet chocolate and heavy cream. It is a decadent and fudgy frosting that is sure to please chocolate lovers. The maple glaze is made with maple syrup, butter, and powdered sugar. It is a simple but delicious glaze that adds a touch of sweetness to the zucchini bread.

No matter which icing you choose, you are sure to enjoy this classic summer treat. So grab a loaf of zucchini bread and get ready to indulge!

Let's cook with our recipes!

OLD-FASHIONED ZUCCHINI BREAD

Old-Fashioned Zucchini Bread image

Moist, delicious, and not overly sweet, this is my family's favorite quick-bread and a great way to celebrate your garden's summer bounty!

Provided by Debs Recipes

Categories Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
1 tablespoon vanilla
2 cups grated & drained zucchini
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2/3 cup chopped walnuts (optional) or 2/3 cup chopped pecans (optional)
2/3 cup raisins (optional)

Steps:

Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
Combine dry ingredients and add to wet mixture; mix well.
Toss nuts and/or raisins in a bit of flour then stir into batter.
Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
NOTE: I include about 3/4 cup whole wheat flour in the total amount.

Nutrition Facts : Calories 2539, Fat 118.8, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2096.5, Carbohydrate 338.8, Fiber 8.7, Sugar 179, Protein 32.1

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content, which results in a moist and tender bread. If using frozen zucchini, thaw it completely and squeeze out any excess moisture before using.
Don't overmix the batter: Overmixing the batter can result in a tough and dense bread. Mix just until the ingredients are combined.
Use quality ingredients: The better the quality of the ingredients, the better the bread will taste. Use real butter, fresh eggs, and pure vanilla extract.
Bake the bread at the right temperature: The ideal temperature for baking zucchini bread is 350 degrees Fahrenheit. This will ensure that the bread cooks evenly and doesn't dry out.
Let the bread cool completely before frosting: This will help the frosting set properly and prevent it from melting.

Conclusion:

With its moist and tender crumb, sweet and flavorful zucchini, and creamy and tangy cream cheese frosting, this zucchini bread is sure to be a hit with everyone who tries it. It's the perfect way to use up those extra zucchinis from your garden, and it's also a great way to get your kids to eat their vegetables. So next time you're looking for a delicious and easy-to-make zucchini bread recipe, give this one a try. You won't be disappointed!