Zucchini Bread Mini Loaves with Lemon Cream Cheese Frosting

FoodReuels
FoodReuels
October 4, 2021
This zucchini bread with lemon cream cheese frosting and walnuts is a great way to start a party or end a meal. The Anova Precision Oven allows you to bake with the power of steam, which actually speeds up the cooking process. The amount of steam in this recipe—just 15%—is low enough to allow the top of the loaves to get a nice crisp exterior as the baking completes.
Serves
12
Prep Time
00:20
Cook Time
00:33
Zucchini Bread Mini Loaves with Lemon Cream Cheese Frosting
5 (3)
251
Ingredients
3 cups
all-purpose flour
1 Tbsp
ground cinnamon
1 tsp
salt
1 tsp
baking powder
1 tsp
baking soda
2 cups
granulated coconut or cane sugar
½ cup
avocado oil, plus more for greasing the pans
½ cup
melted coconut oil
3 large
eggs
1 Tbsp
vanilla extract
2.5 cups
grated zucchini
¾ cup
chopped walnuts, plus more for garnish
1 cup
lemon cream cheese icing
Zest of 1 lemon
Steps

1. Preheat the Oven and Prep Pans

Rack
Grease four 5 1/4- by 2 1/4-inch mini loaf pans by brushing with avocado oil.
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear

2. Mix Dry Ingredients

Sift flour, cinnamon, salt, baking powder and baking soda together in a large bowl.
Mix Dry Ingredients

3. Mix Wet Ingredients

In a stand mixer fitted with the paddle attachment, mix together the sugar, avocado oil, coconut oil, eggs, and vanilla on medium-low speed until combined.
Mix Wet Ingredients

4. Combine Wet and Dry

Add the dry ingredients to the wet ingredient mixture. Mix on medium-low speed until combined.
Combine Wet and Dry

5. Add Zucchini and Nuts

Add the zucchini and walnuts to the batter and mix on low speed until combined.
Add Zucchini and Nuts

6. Transfer to Pans

Divide the batter evenly between the greased loaf pans.
Transfer to Pans

7. Bake

Rack
Transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 33 minutes.
Bake
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear
00:33 Timer

8. Cool

Remove from the oven and let cool in the pans for 20 minutes. Transfer to a wire rack to cool completely.
Cool

9. Ice and Serve

Once cooled, drizzle with the icing and garnish with the lemon zest and additional walnuts. Slice and serve.
Ice and Serve
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