The BEST Zuccini Bread

Connie "Kiyu" Guerrero

By
@conchik

I always make this dessert for Thanksgiving and also uses the same ingredients when making my all time favorite...Pumpkin Bread and/or Pumpkin doughnuts.


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Prep:

20 Min

Cook:

55 Min

Ingredients

2 c
shredded zuccini
3 large
eggs
1 1/2 c
sugar
1 c
vegetable oil
2 c
flour (sifted)
1 tsp
baking soda
1/4 tsp
baking powder
2 tsp
cinnamon
1 tsp
salt
2 tsp
vanilla extract
1 c
walnuts

CREAME CHEESE SPREAD

8 oz
philadelphia cream cheese
1 stick
sweet butter
1 Tbsp
vanilla extract
2 Tbsp
cream
4-6 Tbsp
confectioners' sugar

Directions Step-By-Step

1
Put Zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla and walnuts. Mix together by hand. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pan. (When using the cupcake pan, 10-12min.)
2
Bake for 45 to 50 minutes at 350°, or by using a tooth pick, if tooth pick comes out clean, then it's cooked.
3
For Cream Cheese Spread:
In a mixing bowl, use fork or wisk to mash cream cheese and butter together. Add confectionate sugar, vanilla and cream into the bowl. Using a mixer, whip until desired texture.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy