Best Zuchhini Bread

One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!
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 (or half white, half whole wheat flours)
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 (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
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. 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.