Caramel Frosted Zucchini Bread

Never having made zucchini bread before, I tested out two recipes before posting this: one from Cook’s Illustrated and this one. I asked a friend who claimed a love of zucchini bread which one he liked better and why. He chose this one. It was denser and sweeter than the Cook’s version, and I’m sure the icing probably helped.

Now, zucchini can be tricky to cook with. There are recipes I want to master, like these beautiful Gluten-Free Zucchini Muffins, but for now, I am sticking with a simple quick bread recipe just to use things up. Because even if it isn’t perfect, no one’s turning down a slice!

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Caramel Frosted Zucchini Bread

From BHG Special Interest Publication Fall Baking

Ingredients:

• 3 cups flour
• 1 tbs baking powder
• 1 1/2 teas ground cinnamon
• 1 teas salt
• 2 eggs, lightly beaten
• 2 1/2 cups coarsely shredded, unpeeled zucchini, seeds removed (about 2 small zucchini)
• 2 cups sugar
• 1 cup vegetable oil
•  2 teas vanilla
• 1 cup chopped walnuts
• 2/3 cups raisins
• 4 tbs unsalted butter
• 1/4 cup caramel ice cream topping (or any caramel sauce you may have left from other baking)
• 1 1/2 cups confectioners’ sugar

Preparation:

Preheat the oven 350 degrees F. Butter and flour two 8×4 loaf pans; set aside.

In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Make a well in the center and set aside.

Combine eggs, zucchini, sugar, vegetable oil, and vanilla in a medium bowl.

Add the zucchini mixture to the flour mixture until just combined. Batter will be lumpy. Fold in walnuts and raisins if using.

Divide batter among prepared pans and bake 55 minutes or until a  toothpick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool overnight before icing.

Make the icing by combining butter and caramel with a mixer until fluffy. Slowly add the confectioners’ sugar. If necessary, add 1 tablespoon of milk to thin out the icing.

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