Wednesday, May 18, 2005

Zucchini Maple Bread with Cream Cheese Maple Butter

Zucchini Maple Bread with Cream Cheese Maple Butter (Adapted from Inn Cuisine)

For the bread

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup canola oil
1/4 cup pure maple syrup
1 large egg, lightly beaten
1 teaspoon vanilla
1 1/2 cups shredded zucchini
1/2 cup chopped dates, if desired
1/2 cup chopped toasted walnuts, if desired

For the maple butter

4 ounces cream cheese, softened
2 tablespoons softened butter
1 1/2 tablespoons pure maple syrup
1/2 tablespoon brown sugar

To prepare the bread

Preheat oven to 325 degrees.

In a large bowl, whisk together flour, baking powder, ginger and salt.

In a medium bowl, whisk together brown sugar, oil, syrup, egg and vanilla. Mix in zucchini. Pour into the dry ingredients and mix just until combined. If using, fold in walnuts and dates. Scoop mixture into an 8 1/2" x 4 1/2" loaf pan coated with nonstick spray.

Place into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and place pan on a wire rack to cool for 10 minutes. Remove bread from pan and place on a wire rack to cool completely before serving.

To prepare maple butter

In a large mixing bowl, beat together cream cheese, butter, maple syrup and brown sugar until well combined and creamy. Serve with bread.

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  1. I tried this maple butter with a pumpkin maple nut bread today and it was perfect. Thanks!