There’s something incredibly comforting about the smell of warm zucchini bread wafting through the house. It brings back memories of my grandmother’s kitchen, where she would bake loaves every summer when the garden overflowed with fresh zucchini. She’d always say, “A little zucchini makes everything better!” Today, I’m putting a modern twist on that classic recipe by infusing it with a rich maple pecan glaze. This delightful addition not only enhances the flavor but adds a beautiful finishing touch to the beloved bread.
Ingredients
For the zucchini bread:
– 2 cups grated zucchini (about 2 medium zucchinis)
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¾ cup granulated sugar
– ½ cup brown sugar, packed
– 2 large eggs
– ½ cup vegetable oil (or melted coconut oil)
– 1 teaspoon vanilla extract
– ½ cup chopped walnuts or pecans (optional)
For the maple pecan glaze:
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 1-2 tablespoons milk (adjust for desired consistency)
– ¼ cup chopped pecans, toasted
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or a little butter, and set it aside.
In a large bowl, grate the zucchini. You can use a box grater or a food processor for this. After grating, let the zucchini sit in a colander for about 10 minutes to drain excess moisture. Gently squeeze the zucchini with a clean kitchen towel to remove any remaining liquid.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
In a mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the grated zucchini and nuts if using.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
While the bread cools, prepare the maple pecan glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach the desired consistency. Stir in the toasted pecans.
Once the zucchini bread has cooled completely, drizzle the maple pecan glaze over the top, allowing it to cascade down the sides. Let it set for a few minutes before slicing.
Enjoy this modern twist on a classic comfort sweet, and let each bite take you back to those warm summer days in Grandma’s kitchen, where love was the secret ingredient in every recipe.