Best Zuchhini Bread

1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)

To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.

To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.