We’ve all had zucchini bread before but have you ever had zucchini bread with a caramel frosting? This stuff is amazing! I can’t get over how well the flavors mesh with one another. Plus, this bread is insanely easy to make. I have this giant zucchini from the garden that at first, I didn’t know what to do with. Now, I’ll be making a bunch of these fabulous dessert breads.
Check out what my pals over at The Bear Foot Baker had to say about this recipe:
This zucchini bread is a moist and delicious bread that is made with cinnamon, nuts and pineapples. Delicious when topped with a brown sugar icing.
I love breads that aren’t dry and crumbly and this one isdefinitelyy soft and moist. Gotta love that frosting, too!
Ingredients
Zucchini Bread Ingredients
3 cups Gold Medal all-purpose flour
2 tablespoon of baking soda
1 teaspoon Morton salt
1/2 teaspoon baking powder
1/2 teaspoon McCormick cinnamon
1 1/2 cup chopped walnuts or pecans
3 eggs
2 cups of Domino sugar
1 cup of Wesson vegetable oil
1 1/2 teaspoon of pure vanilla extract
2 cups of coarsely shredded zucchini
1-8 ounce can of Dole crushed pineapple, drained
Zucchini Bread Icing Recipe
3 tablespoons of Kerrygold butter
1 1/2 cups of light or dark brown sugar
1/4 cup of water
4 cups of powered sugar-If you want to pour the icing on the zucchini bread, cut the powdered sugar down to two cups.
1 teaspoon of vanilla
Instructions
Zucchini Bread Directions
Preheat oven to 350 degrees
Combine flour, soda, salt and baking powder, cinnamon and nuts and set it aside.
Beat eggs lightly.
Next, add sugar, oil and vanilla.
Beat until creamy.
Stir in zucchini and pineapples.
Add the dry ingredients, only stirring until moistened.
Stir into two well-greased and floured loaf pans.
Bake at 350 for 45 minutes or up to an hour. Stick a toothpick in the center of the bread and when it comes out clean the bread is done.
Zucchini Bread Icing Directions
Bring the brown sugar, butter and water to a boil.
Remove from heat and add powdered sugar and the vanilla and pour over the zucchini bread.
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Quick Tip: This amazing bread is best enjoyed warm with ice cream.
Thank you to The Bear Foot Baker for this amazing recipe.