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4.94 from 15 votes

Zucchini Bread with Maple Glaze

Prep Time20 mins
Cook Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 slices
Calories: 200kcal
Author: Britney


  • 2 cups grated zucchini, about 2 zucchini
  • 2 eggs 
  • 1 cup brown sugar 
  • ¾ cup sugar
  • 1 tbsp vanilla extract
  • ¼ cup sour cream
  • cup coconut oil, melted
  • 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


  • 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.


Calories: 200kcal