Zucchini Bread with Glaze Icing

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"This recipe came about as a combination of three favorites. Enjoy it with a cold glass of milk or a cup of tea. The glaze adds a sweet unusual touch that everyone will love."
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0 30 servings yields 2 loaves
Serving size has been adjusted!

Original recipe yields 30 servings



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  1. In large bowl with mixer at medium speed beat 2-1/4 c white sugar and 3 eggs for 5 minutes or until light and creamy.
  2. Continue beating and add 1 t vanilla and gradually add 1 c oil. When fully blended set aside this mixture.
  3. In another large bowl sift together 3 c flour, 1 t salt, 1 t cinnamin, 1-1/2 t baking soda, and 1/4 t baking powder.
  4. Slowly add the dry ingredients to the creamed mixture stirring well after each addition. The finished mixture will be a heavy dough much like cookie dough.
  5. Grate 3 cups of unpeeled zucchini and stir into the doughy mixture along with 1 c chopped walnuts. After stirring the zucchini will moisten the dough making it a heavy batter.
  6. Divide the batter between two greased and floured bread pans and bake in center of 350-degree oven for 1 hour or more until a toothpick inserted in center of loaf comes out clean.
  7. Allow to cool slightly in pan and then turn out onto cooling racks to finish cooling.
  8. Meanwhile combine the glaze by melting 1/4 c butter or margarine in a small saucepan. Whisk in 1 c powdered sugar, 2-1/2 t hot water, and 1 t vanilla.
  9. Place waxed paper under the cooling racks (to catch the drips) and slowly drizzle the glaze over the tops of the loaves.
  10. Allow glaze to harden and then slice, serve, and enjoy!
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