1. 3 ½ cups cream base
2. ¾ tsp cinnamon
3. 1 tsp vanilla extract 
4. Zucchini bread pieces

Zucchini Bread:

1. 2 cups grated zucchini (about 1 medium zucchini)
2. 2 cups all-purpose flour
3. 1 tsp baking soda
4. ½ tsp baking powder
5. ½ tsp salt
6. 1 ½ tsp cinnamon
7. ¼ tsp nutmeg
8. ¾ cup sugar
9. ¾ cup brown sugar
10. ½ cup vegetable oil
11. 2 large eggs
12. 1 tsp vanilla extract
13. ½ cup chopped walnuts or pecans (optional)

Zucchini Bread:

1. Preheat oven to 350°F (175°C).
2. Grease a 9x5-inch loaf pan.
3. Wash and grate the zucchini. No need to peel!
4. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. In another bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.
6. Slowly mix dry ingredients into the wet ingredients.
7. Stir in the grated zucchini and nuts until just combined.
8. Pour batter into the prepared loaf pan.
9. Bake for 50–60 minutes, or until a toothpick comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack.
11. Slice the Zucchini Bread

Ice Cream:

1. Combine cream base, vanilla, and cinnamon in a bowl, whisk to really incorporate. 
2. Pour into the ice cream maker and churn.