Zucchini Bread w/ Icing

Source: The Family Kitchen

1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy.  

Add all remaining ingredients and mix together well.  

In a second, smaller bowl, stir together the ingredients for the glaze until smooth.

To make full-sized bread loaves:  Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured.  

Notice the wax paper? Wax paper IS NOT the same as parchment paper. Once the wax paper started smoking in the oven I pulled it out and sprayed the tin with cooking spray.

Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger.  Cool before glazing.  Makes 1 large loaf.

Well I’m not a huge fan of zucchini or banana bread so I wasn’t too excited about this. It was moist but it wasn’t fluffy. My roommate and sous chef said it was good though. My sous chef recommends warming it up with butter!