Comments on: Zucchini Bread w/Cream Cheese-Sour Cream Frosting

By: Cynthia Brown

Cynthia Brown — Sun, 09 Oct 2011 04:52:27 +0000

Not having a lot of cream cheese, but having a yen for carrot cake (I used a modified version of my mother-in-law’s which, gasp!, starts with a commercial spice cake), I looked for sour cream cream cheese frosting – and came upon your recipe here. Out of the many I saw, yours seemed to have the most reasonable amounts (c’mon: 6 – 7 c. powered sugar???), so I thought I’d modify it a bit and use it.

Not having that amount of cream cheese and morally opposed to any type of alcohol, I tinkered with your formula and ended up with 3.5 T. butter, ~2 oz. cream cheese, .25 c. sour cream, .5 t. cinnamon, ~4 T. organic powdered sugar, and 1 t. imitation vanilla. Quite tasty – so thanks so much for the base recipe!

By: White on Rice Couple

White on Rice Couple — Sun, 11 Oct 2009 22:30:26 +0000

Actually this style of “breads” are usually referred to as “quick breads.” More or less muffin type recipes done in a loaf style. Make the same type of recipe into a different shape, you’ve got cake.
Hope you try it and like it as much as we do. If you’re a rum fan, try upping the rum amount to get a little extra flavor.

By: Peter W

Peter W — Sun, 11 Oct 2009 22:07:43 +0000

While this looks amazing, I don’t really feel one could call this “bread”.
It’s a zucchini cake, like carrot cake but with zucchini. Now I suppose this could be one of those instances where the name of the item in question doesn’t actually reflect what it truly is, sort of like a cheese cake, which is not really a cake but a pie. I’m not an English native speaker, but to me bread is usually defined by yeast and small amounts of sugar if any.

I love rum so I want to try this recipe out asap. More recipes with rum please!

By: White on Rice Couple

White on Rice Couple — Sun, 11 Oct 2009 05:49:51 +0000

I had thought about bringing that up, Diane studying Botany in school has illuminated for me the difference between a fruit & a veggie, but I didn’t want to destroy everyone’s notion of what a vegetable is, so I let it slide. Since you’ve done it for me, I’ll back you up. Zucchinis are a ripened ovaries, they are a fruit. A vegetable is the edible vegetative part of a plant. Like a carrot. Some people are gonna be messed up now!

By: Tokyo Terrace

Tokyo Terrace — Thu, 08 Oct 2009 15:27:22 +0000

OK. Woah. This looks too delicious. I could practically smell the bread baking just looking at that first photo. Beautiful post, as usual! Love the fun new header, too!
-Rachael

By: BigGirlPhoebz

BigGirlPhoebz — Thu, 08 Oct 2009 04:41:02 +0000

I love love love zucchini bread and have never thought to top it with any icings or toppings of sorts. I am intrigued though. I'll admit, I'm a little bit more of a purest when it comes to my zucchini. But I did make this Chocolate Chunk Pumpkin Bread the other day, and I can't imagine anything more delicious than a sour cream frosting on top. THanks!

By: Manggy

Manggy — Thu, 08 Oct 2009 03:07:42 +0000

Ah, Todd, but Zucchini are fruits! Heehee. I had my first taste of zucchini cake in Tartine just a few weeks ago, but I always thought it needed some frosting- the recipe here looks nicely balanced, and not too sweet of course!
I wish I had a plant in my garden to use up, though

By: Cheryl

Cheryl — Wed, 07 Oct 2009 23:27:58 +0000

I know people rave about zucchini bread, but it often makes me yawn. You won me over with the rum-soaked fruit and the spiked frosting. It’s like zucchini bread goes clubbing.

By: sippitysup

sippitysup — Wed, 07 Oct 2009 21:56:00 +0000

Hello and congratulations! I am nominated in the same category, but I wanted to say “Hello” and say good luck. It’s an honor to be nominated alongside you! GREG

By: Ashley

Ashley — Wed, 07 Oct 2009 20:57:24 +0000

This really does look amazing. I was just introduced to your blog after you received your Foodbuzz nom… and now I definitely understand why!