Zucchini Bread with Maple Glaze
This Zucchini Bread with Maple Glaze is a winner! Picture this - warm, buttery, zucchini bread spiced with cinnamon and nutmeg and then topped with a rich maple glaze. Candied walnuts for texture and crunch! This quick, easy, and moist bread is perfect for breakfast but can double as a dessert.
Servings: 12 slices
Calories: 430kcal
Equipment
- 9x5 loaf pan
Ingredients
- 2 cups grated zucchini, about 2 zucchini
- 2 eggs
- 1 cup brown sugar
- ¾ cup sugar
- 1 tbsp vanilla extract
- ¼ cup sour cream
- ⅓ cup coconut oil, melted
- ⅓ cup milk
- 2 cups flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup candied walnuts, chopped
- Coarse sugar for topping, optional
Maple Glaze
- 4 tbsps Salted Butter
- ¼ cup Maple Syrup
- 1 cup Confectioners Sugar
Instructions
- Preheat oven to 350 degrees F. Grate zucchini into a towel and squeeze to drain. Sprinkle with a few pinches of salt and allow zucchini to sit for 10-15 minutes. Squeeze to drain once more and set aside.
- In a large bowl, whisk together eggs, brown sugar, sugar, vanilla extract, sour cream, and coconut oil. Add milk and whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and walnuts. Fold dry ingredients into wet ingredients. Then add in grated zucchini and fold into batter.
- Spray a 9 x 5 loaf pan with oil and add batter. Sprinkle with coarse sugar and bake for 55-65 minutes, until a toothpick comes out clean.
- Once the bread is finished baking, make the maple glaze. Heat butter in a small saucepan over low heat and add maple syrup. Whisk in confectioners sugar and remove from heat. Pour on top of zucchini bread.
Nutrition
Calories: 430kcal | Carbohydrates: 64g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 287mg | Potassium: 189mg | Fiber: 2g | Sugar: 46g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg