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Maple Zucchini Walnut Bread – Gluten Free

A delicious and moist Gluten Free Zucchini Quick Bread using Maple Syrup three ways ~ in the bread, glaze and glazed walnuts. Not too sweet with healthful ingredients. Easily made vegan.

Delicious with lots of natural maple flavor

Maple Zucchini Quick Bread with a Maple Glaze and Maple Walnuts

Use a good quality natural maple syrup (not pancake syrup!!) You know – the kind with one ingredient: maple syrup! I used a Grade A Dark variety from Vermont.

Serves about 12.

Ingredients

Maple Zucchini Bread

½ cup coconut oil, room temperature

¼ cup pure maple syrup

¼ cup coconut palm sugar (can use pure cane sugar)

2 large eggs – I used pasture raised (used egg substitute for vegan)

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract

1 ½ cups grated zucchini, packed (I used green and yellow)

– place in a paper towel and squeeze until almost dry.

½ cup fine almond flour

½ cup fine oat flour*

¾ cup gluten free flour blend

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt (I used Himalayan)

½ cups walnuts, chopped

Maple Glaze
2 teaspoons coconut oil, room temperature

3 tablespoons pure maple syrup

1 teaspoon whole milk (or vegan milk)

1 teaspoon vanilla bean gel (or pure vanilla extract)

1 pinch sea salt

½ cup plus 2 tablespoons confectioner’s sugar (I used organic)

Maple Glazed Walnuts
1 tablespoon pure maple syrup

1 teaspoon coconut oil

½ cups walnuts, chopped

Instructions

Maple Zucchini Bread:

Line a 9 x 5 inch baking pan with parchment paper, grease with coconut oil.
Preheat oven to 350 degrees.

In a large bowl add coconut oil, maple syrup and sugar, blend well until light and creamy with a wire whisk – one minute. Add eggs, on at a time until blended well.
Add both extracts and grated, dry zucchini – mix with a rubber spatula.

Add almond, oat and gluten free flour, cinnamon, baking powder, baking soda, sea salt and walnuts. Mix until just combined and fold into the prepared baking pan.

Bake until very firm on top, about 45 minutes. When mostly cool, take out of pan, rest on a cooling rack.

Maple Glaze:

Add the first 5 ingredients in a medium sized bowl, microwave until just bubbly.
Whisk in the confectioner’s sugar, half to start, then second half until creamy and thickened. Will continue to thicken as it cools.

Maple Glazed Walnuts:
Super easy!
Toast walnuts in 300 degree oven until crisp, about 5 minutes.
Add maple syrup and coconut oil in a small 8 ” skillet. Heat until just bubbly.
Add the toasted nuts, stir over LOW heat until well coated, and no syrup remains.
Spoon glazed walnuts on a parchment lined plate and cool completely.
Store in an airtight container.

Assembly:
Spread glaze over Maple Zucchini Walnut Bread.
(Hint: if too thick, add a drop of milk, too runny; add a drop of confectioner’s sugar.)
Add walnuts on top, pressing them in slightly.
Cut and serve!

The bread freezes well, cut into portions and wrap tightly.

* Oat flour is simple to make – add oats to a spice grinder or good coffee grinder and pulse until a very fine flour.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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Maple Zucchini Walnut Bread – Gluten Free

Ingredients

Instructions

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