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Moist Banana Zucchini Bread Recipe with Easy Maple Walnut Glaze

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A moist and tender banana zucchini bread enhanced with a sweet and crunchy maple walnut glaze. Perfect for breakfast, snacks, or dessert, this recipe sneaks veggies into a sweet treat without compromising flavor.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, grated and squeezed to remove excess water
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour (can swap with almond flour for gluten-free option)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup chopped walnuts
  • For the Maple Walnut Glaze:
  • 1/2 cup powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk or dairy-free milk
  • 2 tbsp finely chopped toasted walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper with overhang.
  2. Grate zucchini finely and squeeze out excess moisture using a kitchen towel or cheesecloth.
  3. In a large bowl, mash bananas until mostly smooth with some lumps. Add oil, brown sugar, eggs, and vanilla extract. Mix until combined and smooth, about 2-3 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  6. Fold in grated zucchini and chopped walnuts.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare glaze by whisking powdered sugar, maple syrup, and 1 tablespoon milk until smooth. Add more milk if needed to reach pourable consistency.
  11. Drizzle glaze over cooled bread and sprinkle with toasted chopped walnuts. Let glaze set for about 20 minutes before slicing.

Notes

Drain zucchini well to avoid soggy bread. Use ripe bananas for natural sweetness. Toast walnuts before adding for enhanced flavor. Tent foil over bread if top browns too quickly. Let bread cool completely before glazing to prevent glaze from melting and running off. Store in airtight container at room temperature up to 3 days or freeze slices up to 3 months.

Nutrition

Keywords: banana bread, zucchini bread, maple walnut glaze, moist bread, easy baking, gluten-free option, dairy-free option, healthy snack, breakfast bread

Find it online: https://leilameals.com/moist-banana-zucchini-bread-recipe-with-easy-maple-walnut-glaze/