1/2 cup (1 stick or 113 g) unsalted butter, melted and cooled
1 cup zucchini shredded, about 1 medium zucchini
3tablespoons granulated sugar
1 ½teaspoons cinnamon
1/2 cup (56 g) confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1-3 teaspoons milk
9"x5" Loaf Pan
Preheat oven to 350° Line a 9-inch by 5-inch loaf pan with parchment paper and grease with nonstick cooking spray.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese and sugar on medium speed for 2 minutes. Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla and scrape down the sides and bottom of the bowl if necessary. Pour in melted butter and beat on medium-high speed for 3 minutes.
With the mixer on low, carefully add flour mixture and mix just until combined (avoid over mixing). Add zucchini and stir in by hand until incorporated.
Make the cinnamon swirl by stirring cinnamon and sugar together in small bowl.
Pour half of cake batter into prepared pan and spread evenly with a rubber spatula. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter and gently spread the batter evenly. Tap the pan a few times to release any air bubbles.
Bake for 45 minutes or until cake test is done. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
To make the glaze, mix confectioners' sugar, cinnamon, vanilla and 1 teaspoon milk together in small bowl. You want this to be a little thicker so it doesn't run down the cake. Add more milk if you want it thinner. Use a spoon to evenly drizzle icing over cake.
Store cake covered at room temperature for up to 5 days.