Spiced Zucchini Bread with Honey Glaze

Happy Friday! I hope you guys are doing something fun this weekend? We don’t have too many hot sunny days left- take advantage! Tell me what you are up to- we are being boring at home.

Spiced Zucchini Bread with Honey Glaze

Are you guys freaking out about what to do with all of the zucchini? I didn’t even grown it this year (book!!!!) but just in friends and family I already have a ton of zucchini to use up- and they are HUGE zucchini. I just saw some at Pike Place Market that were the size of a newborn baby or our dog Wilbur- HUGE!

Spiced Zucchini Bread with Honey Glaze

So here is one of the best possible ways to enjoy it- Zucchini Bread. Actually, not just zucchini bread, but Spiced Zucchini Bread with a finger licking Cinnamon Glaze.

You guys. I could barely contain myself. We were eating this hot with the glaze running everywhere and truly licking our hands clean. It was a bit of a spectacle. But such a delicious spectacle. MAKE THIS and be happy you did 🙂

Spiced Zucchini Bread with Cinnamon Honey Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Spiced Zucchini Bread
  • Coconut oil spray or melted coconut oil, for the pan
  • ½ cup unsweetened coconut milk
  • 2¼ cups all-purpose gluten-free flour
  • 1 cup beet sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ teaspoons kosher salt
  • 1⅓ cups packed grated zucchini
  • ½ cup coconut oil, melted
  • Honey-Cinnamon Glaze:
  • ¾ cup beet confectioners’ sugar
  • 1 tablespoon honey or agave
  • 1 tablespoon plus 1 teaspoon unsweetened coconut milk
  • ¼ teaspoon ground cinnamon
  • Pinch of kosher salt
Instructions
  1. To make the spiced zucchini bread: Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with coconut oil spray or brush with melted coconut oil.
  2. In a small saucepan, bring the coconut milk to a simmer.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and salt. Add the zucchini, coconut oil, and the hot coconut milk and mix on medium speed until you have an even batter.
  4. Transfer the batter to the prepared pan. Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
  5. Let the bread cool in the pan for 20 to 30 minutes before turning it out onto a wire rack set over a rimmed baking sheet.
  6. To make the honey-cinnamon glaze: In a small bowl, whisk together the glaze ingredients until smooth. Drizzle the glaze over the bread generously.

 

Print Recipe  

Spiced Zucchini Bread with Honey Glaze

Happy Friday! I hope you guys are doing something fun this weekend? We don’t have too many hot sunny days left- take advantage! Tell me what you are up to- we are being boring at home.

Spiced Zucchini Bread with Honey Glaze

Are you guys freaking out about what to do with all of the zucchini? I didn’t even grown it this year (book!!!!) but just in friends and family I already have a ton of zucchini to use up- and they are HUGE zucchini. I just saw some at Pike Place Market that were the size of a newborn baby or our dog Wilbur- HUGE!

Spiced Zucchini Bread with Honey Glaze

So here is one of the best possible ways to enjoy it- Zucchini Bread. Actually, not just zucchini bread, but Spiced Zucchini Bread with a finger licking Cinnamon Glaze.

You guys. I could barely contain myself. We were eating this hot with the glaze running everywhere and truly licking our hands clean. It was a bit of a spectacle. But such a delicious spectacle. MAKE THIS and be happy you did 🙂

Spiced Zucchini Bread with Cinnamon Honey Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Spiced Zucchini Bread
  • Coconut oil spray or melted coconut oil, for the pan
  • ½ cup unsweetened coconut milk
  • 2¼ cups all-purpose gluten-free flour
  • 1 cup beet sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ teaspoons kosher salt
  • 1⅓ cups packed grated zucchini
  • ½ cup coconut oil, melted
  • Honey-Cinnamon Glaze:
  • ¾ cup beet confectioners’ sugar
  • 1 tablespoon honey or agave
  • 1 tablespoon plus 1 teaspoon unsweetened coconut milk
  • ¼ teaspoon ground cinnamon
  • Pinch of kosher salt
Instructions
  1. To make the spiced zucchini bread: Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with coconut oil spray or brush with melted coconut oil.
  2. In a small saucepan, bring the coconut milk to a simmer.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and salt. Add the zucchini, coconut oil, and the hot coconut milk and mix on medium speed until you have an even batter.
  4. Transfer the batter to the prepared pan. Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
  5. Let the bread cool in the pan for 20 to 30 minutes before turning it out onto a wire rack set over a rimmed baking sheet.
  6. To make the honey-cinnamon glaze: In a small bowl, whisk together the glaze ingredients until smooth. Drizzle the glaze over the bread generously.