Homan at Home

Simple and budget-friendly ways to make your house a home


Zucchini Bread with Apple Cider Buttercream

Zucchini Bread

Fall has the best food. I know I’m not breaking any new ground with that statement, but c’mon. Pumpkin, apple, caramel, and cinnamon – all fall’s flavors. Fall gets soups and breads, cookies and bars. Everything’s warm and comforting and makes your house smell amazing!

Which brings us to this zucchini bread. It’s dense, moist, and has just the right combination of sweetness and cinnamony flavor. I doubt anyone would ever guess there’s a vegetable lurking beneath all that yumminess.

The ingredients are things you probably have in your house, which makes this easy to whip up at a moment’s notice. When the zucchinis from my garden come in, I make several of these loaves and give them to friends and neighbors. 

Incidentally, this batter makes great muffins as well. Just spoon the batter into a greased muffin tin and bake at 350 for 15-20 minutes. The zucchini in the bread is already sneaky, but if you want to up your sneaky game, you could ice the muffins and tell your kids they’re cupcakes!

Zucchini Bread with Apple Cider Buttercream
Yields 1
Dense, moist, zucchini bread complimented by a sweet cider buttercream.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Zucchini Bread
  1. 1 egg
  2. 1/2 brown sugar
  3. 1/2 granulated sugar
  4. 1/2 cup vegetable oil
  5. 1 cup zucchini, grated
  6. 2 tsp vanilla
  7. 1 1/2 cups flour
  8. 1/2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt
  11. 2 tsp cinnamon
  12. 1/4 tsp cloves
Apple Cider Buttercream
  1. 1/2 cup shortening
  2. 1/2 cup butter
  3. 1 tsp vanilla
  4. 1 1/2 cup powdered sugar
  5. 1 Tbsp apple cider
Instructions
  1. In a mixing bowl, beat together egg and sugars.
  2. Add zucchini and vanilla and mix well.
  3. Add all dry ingredients and pour into greased loaf pan.
  4. Bake at 350° for 45 minutes.
  5. To make icing, whip together butter, shortening, and vanilla.
  6. Add powdered sugar.
  7. Add apple cider until icing reaches desired consistency.
  8. When bread is completely cooled, frost with icing.
Note
  1. I like to use a very tart cider for the buttercream. Buttercream is extremely sweet to begin with, so if you add cider that's got tons of sugar, the sweetness level can get out of hand very quickly. My favorite cider is homemade crockpot apple cider from Sally's Baking Addiction.
Adapted from Sally's Baking Addiction
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Instructions

The bread is super easy to make. The recipe is directly from Sally’s Baking Addiction, only I leave off the streusel and replace it with buttercream. Her recipe is incredible, and I invite you to check it out. It ain’t called “Award Winning Zucchini Bread” for nothing!

Anyway, I whip together the egg, sugars, oil, zucchini and vanilla, then add the dry ingredients. Your batter looks like this: 

Zucchini Bread

Then you just pour it into a pan and bake at 350 for 45 minutes or until a knife inserted into the center comes out clean. 

Zucchini Bread

While that’s going on, I make the buttercream. First I beat together the shortening, butter, and vanilla until I have a good base. 

Apple Cider Buttercream

Then I add the powdered sugar 1/2 cup at a time, then finally add the apple cider. 

Apple Cider Buttercream

Once that’s done, all you have do is wait for the bread to cool, frost it, and cut yourself a nice, thick slice (or two, nobody’s judging!).

Zucchini Bread

One Comment

Homan at Home

[…] and we have been making zucchini bread at least once a week. Now, we love plain old zucchini bread (and here’s a great recipe – you can top it with the buttercream or not!), but nothing, nothing compares to the triple […]

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We're the Homans - Diane, Dustin, Alex, and Faith (not pictured - she's really new!). We love blogging deliciously simple recipes and kid-friendly crafts. Thanks for stopping by!

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