Description
A soft zucchini bread layered with cinnamon sugar filling and topped with vanilla icing.
Ingredients
Scale
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup non-fat plain Greek yogurt
- 1 cup shredded zucchini
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 tablespoons granulated sugar
- 2 1/2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon water
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan with parchment paper and cooking spray.
- Beat butter, sugar, and vanilla until creamy.
- Add eggs one at a time and mix well.
- Mix in Greek yogurt and shredded zucchini.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Spread half the batter into the loaf pan.
- Mix cinnamon swirl ingredients and spread over batter.
- Top with remaining batter and smooth the top.
- Bake 46-50 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a rack.
- Mix icing ingredients and drizzle over cooled bread.
Notes
- Do not overmix the batter.
- Allow bread to cool completely before icing.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22
- Sodium: 130
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 1
- Protein: 5
- Cholesterol: 52