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Cozy Chai Spice Zucchini Bread Recipe with Easy Maple Glaze

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A warm and spicy zucchini bread infused with chai spices and topped with a sweet maple glaze, perfect for cozy autumn afternoons.

Ingredients

Scale
  • 2 cups (250g) grated zucchini, squeezed dry
  • 1 ¾ cups (220g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons chai spice blend (cardamom, cinnamon, ginger, cloves)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (light olive oil or avocado oil preferred)
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar, sifted (for maple glaze)
  • 2 tablespoons pure maple syrup (Grade A dark amber recommended)
  • 1–2 tablespoons milk or plant-based milk (for glaze consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper.
  2. Grate 2 cups (250g) of zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons chai spice blend.
  4. In a separate bowl, whisk ½ cup (100g) granulated sugar, ½ cup (110g) packed brown sugar, 2 large eggs, ½ cup (120ml) vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly fluffy.
  5. Fold the grated zucchini gently into the wet mixture with a spatula.
  6. Gradually add the dry ingredients to the wet mixture, folding carefully until no flour streaks remain. Avoid overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together ¾ cup (90g) powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk until smooth. Add more milk as needed for desired consistency.
  11. Drizzle the maple glaze over the cooled loaf and let it set before slicing.

Notes

Drain zucchini well to avoid sogginess. Do not overmix batter to keep bread tender. Tent with foil if edges brown too quickly. Glaze only when bread is completely cooled. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use flax eggs and coconut oil, and plant-based milk for glaze.

Nutrition

Keywords: zucchini bread, chai spice, maple glaze, quick bread, autumn recipe, cozy bread, spiced bread, easy baking

Find it online: https://shimmersnack.com/cozy-chai-spice-zucchini-bread-recipe-with-easy-maple-glaze/