Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 36+
 
The zucchini skins give this moist cake a beautiful pop of green.
Ingredients
Zucchini Bread
  • 1 cup low-fat plain Greek yogurt {or 1 cup vegetable oil}
  • 3 cups sugar
  • ⅔ cups water
  • 2 cups grated zucchini
  • 4 eggs
  • 3 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • Chopped walnuts or pecans, optional
Cream Cheese Frosting
  • 1 8-ounce package cream cheese
  • ½ cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
Instructions
Zucchini Bread
  1. Mix all of the ingredients together.
  2. Stir in chopped nuts if desired.
  3. Spoon the batter into lined muffin tins or greased loaf pans.
  4. Sprinkle chopped walnuts on the top if desired.
  5. Bake the muffins at 325 degrees for about 45 minutes, or until the tops spring back to the touch and a toothpick comes out clean. Loaf pans will bake for about 1 hour.
  6. Let the muffins cool for 5 minutes in the pan.
  7. Then remove them from the pans and let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
  3. Top the muffins with frosting if desired.
  4. Refrigerate any leftover frosting and/or frosted muffins.
  5. This recipe makes two loaf pans and roughly 36+ muffins.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/zucchini-bread/