Zucchini Bread with Cinnamon Cream Cheese Brown Butter Frosting

An old favorite; this Zucchini Bread has been updated with a luscious cream cheese frosting.

Course Breads

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings (2 Loaves)

Calories 577kcal

Author Barb

3 eggs beaten
1 cup vegetable oil
2 cups sugar
2 cups zucchini coarsely grated
1 tsp. vanilla
¼ tsp nutmeg
¾ tsp cinnamon
3 cups flour
1 tsp. salt
½ tsp. baking powder
1 tsp. baking soda
1 - 2 cups walnuts toasted and rough chopped (The recipe calls for 1 cup of nuts but I usually put in double that amount)

½ cup brown butter (melt butter over medium heat watch closely and stir until the butter starts to turn golden brown. I've found that when the butter has the most foam on top is when the butter is browning, so please watch carefully. Brown is fabulous. Burnt is ruined.
1 8 oz package cream cheese softened
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 cups confectioners sugar
2 - 4 tablespoons of half and half
1 cup coarsely chopped walnuts toasted (optional but not really!)

Preheat oven to 325 degrees.
Grease and flour 2 regular loaf pans or 4 mini pans.
Mix eggs, oil, sugar and spices until well blended.
Sift flour, salt, baking powder and baking soda. Add dry ingredients to egg and oil mixture.
Add zucchini and nuts and stir just to blend.
Bake at 325 degrees for 45 minutes for small pans or 1 hour for regular size.
Make the Frosting
Pour the brown butter into the mixing bowl of a stand mixer; allow it to cool a bit.
Add the softened cream cheese and beat until thoroughly mixed.
Add the cinnamon, vanilla and confectioners sugar. Beat until all ingredients are thoroughly blended.
Add 2 - 4 Tbsp half and half and mix until a smooth and spreadable consistency.
Frost the loaves with icing and top with the chopped walnuts.