Glazed Zucchini Bread

Easiest zucchini bread! Comforting cinnamon spice slices of goodness. Tasteless zucchini mixed into the batter gives the bread moisture and a tight crumb that holds together when sliced. Making the vanilla filling packet into a glaze or frosting elevates this Zucchini Bread to the next level!

KB Mixes Needed:
Pumpkin Cream Cheese Muffins

Ingredients:

1 package Pumpkin Cream Cheese Muffin mix
¾ cup zucchini, grated
½ cup butter, melted
2 eggs
3 tbsp unsweetened almond milk
Icing:
1 packet from Pumpkin Cream Cheese Muffin mix
3 tbsp cream cheese, softened
1 tbsp unsweetened almond milk

Directions:

1. Preheat oven to 350. Line a 9x5 loaf pan with parchment, spray with cooking spray and set aside.
2. Grate the zucchini over a bowl lined with paper towels. Holding the paper towel, squeeze the excess juice out of the zucchini until it is mostly dry. Dump the juice out, then add the dried zucchini to the bowl.
3. Mix in the eggs, butter and almond milk to the zucchini. Add the mix and stir completely until the batter is uniform.
4. Pour into the lined loaf pan and bake for 55 minutes. Tent the top with foil if it starts to become too dark while baking.
5. Let cool completely, then take the loaf out of the pan and place on a serving tray.
6. Mix the packet with the cream cheese and almond milk in a microwave safe bowl. Heat for a few seconds, mix then pour on top of the loaf.
7. Cut into 12 slices and serve. Store the leftovers (if there are any!) in the refrigerator.