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.
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.
It really is so simple to make a good quality zucchini bread at home!
Farmers’ markets are loaded right now at the end of the season with a bumper crop of the reasonably priced vegetable.
Summer zucchini and summer squash have better flavor in season, and the yellow summer squash is almost neon yellow – and not available in cooler months (you’ll get light colored ones.)
Use a good quality natural maple syrup (not pancake syrup!!)
You know – the kind with one ingredient: maple syrup!
I used Cabot Vermont Maple Syrup – “Vermont Grade A Dark.”
It has a dark color and a robust maple-y flavor.
Gluten free baking does take some practice – understanding ingredients and how they work together. I’ve done the work for you!
The bread comes together in minutes and I like to embellish it with this gorgeous Maple Glaze and dot the top with Maple Walnuts. Triple Maple Goodness!
All together it makes a bakery quality bread at home!
Happy baking! Enjoy this moist and delicious zucchini bread… you would never guest is gluten free!
Karen
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Karen's Maple Zucchini Walnut Bread - Gluten Free
Ingredients
Maple Zucchini Bread:
- 1/2 cup coconut oil, room temperature, can use half softened butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut palm sugar
- 2 large eggs, I use pasture raised
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups grated zucchini, packed, (I used green and yellow)
- 1/2 cup fine almond flour
- 1/2 cup fine oat flour*
- 3/4 cup all purpose gluten free flour blend
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, (I used Himalayan)
- 1/2 cup walnuts, coarsely chopped
Maple Glaze:
- 2 teaspoon coconut oil, room temperature
- 3 tablespoons pure maple syrup
- 1 teaspoon whole milk, can us plant based milk
- 1 teaspoon vanilla bean gel , (or pure vanilla extract)
- 1 pinch sea salt
- 1/2 cup + 2 tablespoons confectioner’s sugar
Maple Glazed Walnuts:
- 1 tablespoon pure maple syrup
- 1 teaspoon coconut oil
- 1/2 cup walnuts, coarsely chopped
Instructions
Maple Zucchini Bread:
- Line a 9 x 5 inch baking pan OR 12" x 9" rectangular cake 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 flour, oat flour, 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 for the loaf pan; 25 minutes for the cake pan. 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 (watch not to burn them.) 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. If not using immediately, store in an airtight container.
Assembly:
- Spread the glaze evenly over Maple Zucchini Walnut Bread. (Hint: if too thick, add a drop of milk, too runny; add a drop of confectioner’s sugar.) Add glazed walnuts on top, pressing them in slightly. Cut and serve!The bread freezes well, cut into portions and wrapped tightly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ten stars! Omg – the best zucchini bread I ever made. No one guessed it was gluten free. I made in the cake pan. Seemed like a lot of ingredients – but my pantry staples. The glaze was beyond delicious and the maple walnuts were a pleasant topping. Will make again and again. thank you for this recipe. And I did use real maple syrup..
Well thanks Jen! A review does not get better than this… trilled you loved the recipe! ?Karen