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.
The inspiration for this Zucchini Bread with Maple Glaze came from a fond childhood memory. Actually, the first that I tried zucchini was at a restaurant called "The Pub". In fact, it was my grandfather's favorite restaurant. They served zucchini bread on the tables instead of dinner rolls.
I remember it being really delicious - warm spices and soft. However, when you added butter, it was a game changer. Ever since, I've always been a fan of zucchini bread.
Firstly, I love banana bread but if I see one more I'm going to scream. This Zucchini Bread with Maple Glaze is super easy to make. It's simple but has so much flavor. And don't worry. If you aren't a fan of zucchini, you don't even taste it.
The zucchini is baked into each morsel. This makes every bite super moist and tender. It's time we graduate from banana bread and celebrate this zucchini bread because it's freaking delicious.
So how do you make this Zucchini Bread with Maple Glaze? I love this recipe because it's quick, simple, and easy. Don't we all love a recipe where you don't have to think too much?
This recipe starts with grated zucchini, 2 cups to be exact. Strain the zucchini and then salt it to remove any excess water. Then we get started on the baking process. And when I say process, I simply mean mixing up ingredients, adding them to a loaf pan and baking them. So, it's not a process really. Just a quick throw together that yields a delicious result.
Start by preheating the oven to 350 degrees F. Grate zucchini into a clean, dry kitchen towel until you have roughly 2 cups. Use the kitchen towel to strain out the excess water. Then add a few pinches of salt and let the zucchini sit for about 10 minutes to remove additional water that may be left behind. Strain again and set aside.
In a large bowl, whisk together eggs, brown and white sugar, vanilla extract, sour cream, and coconut oil until smooth. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Then add walnuts, or not. (I like to use candied walnuts for crunch, but that's just me) Add the flour mixture to the wet ingredients and fold together until combined.
Spray a loaf pan with oil or nonstick baking spray and add batter. Top with coarse sugar or demerara sugar and bake for 55 minutes to 1 hour and 5 minutes. Basically, until a toothpick comes out clean.
After the zucchini bread is done baking, it's time to make the maple glaze. Simply add butter, maple syrup, and confectioners sugar to a pot over medium heat and whisk until all components are combined. Pour on top of the zucchini bread and enjoy!
This zucchini bread will keep at room temperature for about a week so long as it is wrapped in either plastic wrap and or stored in an airtight container. If you're going to store it, do not slice it as this will cause it to dry out. Cut as you as eat to retain moisture.
If you'd like to freeze the zucchini bread, do so in an airtight container for up to 3 months. Prior to freezing, ensure that the bread has cooled completely and then store to freeze. When you're ready to eat it, allow it to thaw completely. I like to put mine in the toaster after it thaws and then melt butter on top! It's so good!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating in the recipe card and leave a comment below! I hope that you love this recipe as much as we do!
Tag us on the gram @britneybreaksbread to be featured in our stories!