Zucchini Bread with Cream Cheese Frosting Recipe:

Ingredients:

For the Zucchini Bread:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Zucchini:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan.
   • Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients:
   • In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Combine Ingredients:
   • Add the dry ingredients to the wet ingredients and stir until just combined.
   • Fold in the grated zucchini and nuts (if using).
5. Bake the Bread:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar, beating until well combined and smooth.
   • Mix in the vanilla extract.
7. Frost the Bread:
   • Once the zucchini bread has cooled completely, spread the cream cheese frosting evenly over the top.
   • Slice and serve.