Zucchini Bread Bites
Iced Zucchini Bread Bites are soft, spiced cake bites made with fresh zucchini and glazed with an incredible brown butter icing! Fantastic treats that disappear quickly, they're THAT good!
Servings: 72 servings
Calories: 104kcal
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups grated zucchini not squeezed dry!
- 1 cup chopped walnuts
Brown Butter Glaze
- ⅓ cup butter do NOT use margarine!
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 TBSP milk
- 2 TBSP hot water
Instructions
- Prep: Preheat oven to 325°F. Spray a mini muffin pan with non-stick baking spray. Set aside.
- Batter: In a medium sized mixing bowl, beat the white & brown sugars, eggs, oil, and vanilla extract together.
- In a separate large bowl, whisk the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
- Add the wet ingredients to the large bowl of dry ingredients and stir until combined.
- Grate the zucchini using a box grater, add to the bread batter, along with the nuts, stirring until well combined. Let batter sit 5-10 minutes so that the zucchini gives off some water. Stir again.
- Bake: Scoop the batter using a 1 TBSP or 2 TBSP cookie scoop. Only fill the mini muffin cup ⅔ full. You'll need about 1 ½ TBSP batter for this. Do not overfill them!
- Place the muffin pan in oven and bake 13-15 minutes, until they just barely begin to brown on top.
- Cool the muffin pan on a cooling rack for 10 minutes, then pull each zucchini bite out and place directly on the rack to fully cool.
- Make the glaze: Place butter in a small saucepan on just under medium heat. The butter will melt, then foam up a bit, then brown. Whisk often, watching it closely as the whole process will only take about 7-9 minutes.
- Whisk in the remaining ingredients, the powder sugar, vanilla extract, milk, and hot water. You might need to add more hot water and whisk until it's dippable.
- Pick up each zucchini bite and fully dip the bottoms, then overturn them back on to the cooling rack. The glaze will drip down until they're mostly covered, leaving the bottoms exposed. Dust with additional cinnamon, if desired. Serve & enjoy!
Notes
Store zucchini bites in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the refrigerator for up to 1 week.
For longer storage you can freeze zucchini bread bites, wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg