Prepare to be amazed by the most irresistible bite-sized treat that will transform your perception of zucchini forever! These Iced Zucchini Bread Bites are the ultimate sneaky way to get your veggies while indulging in a seriously delicious snack. Imagine a perfectly moist, subtly spiced mini bite that's so delectable, even the pickiest eaters won't believe there's a vegetable hidden inside. Whether you're looking for a crowd-pleasing party appetizer, a quick breakfast treat, or a guilt-free dessert, these zucchini bread bites are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 bites
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease with non-stick cooking spray.
- Grate fresh zucchini using a box grater, then place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture. This prevents the bites from becoming too wet.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the prepared grated zucchini, ensuring it is evenly distributed throughout the batter.
- Carefully spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk in a small bowl until smooth and slightly runny.
- Once the zucchini bread bites are completely cool, drizzle the icing over the top using a spoon or piping bag.
- Allow the icing to set for 10-15 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Tips
- Moisture is Key: When preparing the zucchini, make sure to squeeze out as much excess liquid as possible. This prevents soggy bites and ensures a perfect texture.
- Don't Overmix: Gently fold the ingredients together to keep the bites light and tender. Overmixing can lead to tough, dense bread bites.
- Uniform Sizing: Use a small cookie scoop or tablespoon to ensure even-sized bites that cook uniformly.
- Cooling Matters: Allow the bites to cool completely before icing to prevent the glaze from melting.
- Customize Your Icing: For extra flavor, add a touch of vanilla extract or a pinch of cinnamon to the icing.
- Storage Hack: These bites freeze beautifully! Store in an airtight container for up to a month and thaw at room temperature when ready to enjoy.
- Variation Tip: Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 15mg
