Zucchini Bread with Lemon Cream Cheese Frosting

Featured Product: Nancy’s Organic Cream Cheese

Ingredients

Zucchini Bread

• 2 C. All-purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• ¾ tsp. Kosher Salt
• 2 C. Grated Zucchini
• 1 Tbsp. Lemon Zest
• ¼ C. Nancy’s Plain Organic Whole Milk Yogurt
• 2 Eggs, lightly whisked
• 1 ½ C. Cane Sugar
• 6 Tbsp. Butter, melted

Lemon Cream Cheese Frosting

• 8 oz. Nancy’s Organic Cream Cheese, softened
• ½ C. Butter, softened
• 2 tsp. Lemon Zest
• 3 ¾ C. Powdered Sugar, or more as needed

Directions

1. 1. Preheat the oven to 350 degrees and prepare 6 mini loaf pans with parchment paper.
   2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
   3. In a separate bowl, stir together the grated zucchini, lemon zest, yogurt and whisked eggs before incorporating the sugar.
   4. Stirring, slowly drizzle the melted butter to the wet mixture.
   5. Add the dry mixture to the wet mixture and incorporate.
   6. Spoon the batter equally into the prepared mini loaf pans and bake for 30 minutes, until a knife comes out clean.
   7. Allow the mini loaves to cool for 10 minutes in the pan before turning them out.
   8. In a mixing bowl, combine the softened cream cheese, softened butter and lemon zest. Using a hand mixer, slowly incorporate the powdered sugar and mix until smooth.
   9. Once the mini loaves have cooled completely, apply the frosting.