Zucchini Bread (with maple bown sugar icing)
Anyone else looking for ways to use their garden zucchinis? You're going to want this Zucchini Bread on repeat! It's soft, moist, full of warm spices, and topped with a maple brown sugar icing. I didn't think zucchini bread could get any better, but the maple brown sugar icing takes it to the next level! It's the perfect balance of comforting and indulgent, making it ideal for breakfast, brunch, or an afternoon treat with coffee.
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.
Tips for the Zucchini Bread:
- 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.
How to Store
- Store at room temperature (covered) for up to 3 days.
- Refrigerate for up to 5 days.
For more zucchini recipes, check out our Chocolate Zucchini Muffins!
Zucchini Bread
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!
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
Calories: 551kcalCarbohydrates: 89gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 350mgPotassium: 205mgFiber: 1gSugar: 64gVitamin A: 699IUVitamin C: 6mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!
