Zucchini Bread

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This Zucchini Bread with Maple Brown Sugar Icing is everything you want in a quick bread — soft, cozy, spiced, and finished with a sweet maple glaze. One slice and you’ll be hooked!

Prep Time20

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 551kcal

Author: Chantelle DeJager

Ingredients

For the Zucchini Bread:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup melted butter brown butter works too!
½ cup greek yogurt
½ cup brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoon vanilla extract
2 cups shredded zucchini* squeezed of excess water

For the Maple Brown Sugar Icing:

2 ½ tablespoons butter
½ cup brown sugar
3 tablespoon heavy cream milk works too
¼ teaspoon maple extract
¾ cup powdered sugar sifted

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, whisk together the eggs and greek yogurt. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth and well combined.
Fold in the shredded zucchini*.
Gradually mix in the dry ingredients until just combined.
Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.
In a small saucepan, melt butter and brown sugar over medium heat, cooking until the sugar dissolves (about 2 minutes). Lower the heat and add the heavy cream. Remove from heat and whisk in the maple extract and powdered sugar until smooth.
Pour icing over cooled zucchini bread and let it set for 10 minutes before slicing.

Notes

*To remove excess water from the zucchini, place the shredded zucchini in a cheesecloth, thin towel, or a few layers of paper towels. Squeeze carefully for 1-2 minutes.

Nutrition