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.

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.

why you need to try this Zucchini Bread with Maple Glaze!

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.

quick, simple, and easy!

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.

how do you make Zucchini Bread with Maple Glaze?

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.

it's the maple glaze for me!

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!

how do you store zucchini bread?

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!

more quick bread recipes that I'm loving!

• The Best Banana Bread Recipe Ever
• Caramelized Upside Down Pear Bread
• Lemon Olive Oil Loaf with Lavender Mascarpone

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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!

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Zucchini Bread with Maple Glaze

By: Britney

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.

Serving: 12 slices

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 15 minutes mins

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

Directions

• 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

Course: Breakfast, Dessert, Snack

Cuisine: American

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