This nutritious zucchini bread recipe is naturally sweetened with maple syrup, contains fiber from the whole wheat flour, zucchini and apples, and is topped with a yummy cinnamon cream cheese frosting.
Preheat the oven to 350 degrees F. Line a 8 1/4" x 4 1/2" loaf pan with parchment paper and spray with non-stick cooking spray. Set aside.
Place shredded zucchini in a paper towel, clean dish towel or cheesecloth and squeeze out all of the moisture.
In a large bowl combine shredded zucchini, applesauce, eggs, maple syrup and vanilla extract. Mix well to combine. Next, add in the oil and mix until combined.
Add flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Mix together until well combined. Fold in optional mix-ins if desired.
Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove bread from the pan and place on a wire rack to finish cooling completely.
To make cream cheese frosting: beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute until smooth. Pour or spread over cooled bread.