Thursday, September 8, 2011

Zucchini Bread with Cream Cheese Frosting

Making zucchini bread and muffins always seems bittersweet to me, a symbol that marks the changing of seasons. With the end of summer nigh and the festivities of fall right around the corner, zucchini bread is a yummy way to mark this transition.  Using shreds of summer produce in warm, spiced bread brings summer and fall together, if just for a moment.

Zucchini Bread
1 1/2 c flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
2 eggs, beaten
1/2 cup Greek yogurt
1 teaspoon fresh orange juice
1 teaspoon orange zest
1 zucchini, shredded (about 1 1/2 cups)

8 oz cream cheese, softened
4 tablespoons butter, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon fresh orange juice

Preheat oven to 350 degrees.  In a bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.  In another bowl, mix the sugars, vegetable oil, eggs, Greek yogurt, orange juice, orange zest, and zucchini.  Gradually incorporate the flour mixture into the wet ingredients, being careful not to overmix.  Bake in a greased loaf pan for 45 minutes, or until a tester comes out clean.

To make the frosting, beat softened cream cheese, butter, powdered sugar, vanilla extract, orange zest, and orange juice.  Once the bread has cooled, spread frosting.

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