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Zucchini Nut Bread

Zucchini Nut Bread

My kids love whenever I whip up nut bread. However, they are not really fond of zucchini. This is a recipe I will make when everyone is out of the house so I can secretly use the zucchini in the back of my refrigerator. You can’t taste the zucchini, but I believe it makes this recipe extra moist. My kids have never complained or hinted otherwise and it’s gone in less than two days (score for mom). This pairs really well with a cinnamon cream cheese frosting included below.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients
  

Bread

  • 1½ cups Bisquick
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ¼ cup sugar
  • 2 eggs (beaten)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated green and yellow zucchini
  • 1 cup chopped pecans

Cinnamon Cream Cheese Frosting

  • 1 block cream cheese
  • ¼ cup unsalted butter
  • 1 tbsp ground cinnamon
  • 1 cup icing sugar

Instructions
 

  • Preheat the oven to 350°F.
  • Grease a loaf pan and line with parchment paper.
  • In a large bowl, whisk together one and one-half cups of Bisquick, one teaspoon of baking soda, and one-quarter teaspoon of cinnamon.
  • In a separate large bowl, blend one-quarter cup of sugar, two beaten eggs, one-half cup of vegetable oil, and one teaspoon of vanilla.
  • Combine the dry ingredients with the wet ingredients until incorporated, being careful not to over mix.
  • Fold in the grated zucchini and chopped pecans. Place the grated zucchini in a cloth or paper towel and wring it to get out the excess moisture before adding it to the batter.
  • Pour the batter into the prepared loaf pan. Bake for about 45 minutes, or until the bread pulls away from the sides of the pan.
  • Remove the bread from the oven and let it cool on a wire rack for 10 minutes.
  • To prepare the frosting, place one block of cream cheese, one quarter of a cup of unsalted butter, one tablespoon of cinnamon and one cup of icing sugar in a mixing bowl. Mix using an electric hand mixer until it reaches a smooth consistency. Spread over the zucchini nut bread and store in the refrigerator.
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