I’ve had maple syrup on my mind lately: partly because we just planted a beautiful, young maple tree in the backyard, and partly because the last two French toast recipes posted on Inn Cuisine were so delicious, they allowed you to skip the maple syrup entirely.
That’s not meant to imply that that I don’t value the flavor of maple syrup, because I do. And I especially value it when maple syrup melds with other classic flavors to create unbeatable combinations.
Such is the case with these recipes for Zucchini Maple Bread and Cream Cheese Maple Butter.
Discovered deep within the recipe vaults of Inn Cuisine, these recipes were just two of many traded amongst friends years ago.
Proving some of the best recipes are the ones stuffed deep within our hand-me-down recipe boxes, this autumn twist on a classic quick bread and cream cheese spread are simply things that make you go, “Mmm.”
Sure to please guests, family, and friends…never has such a little dab of maple syrup done so much to improve two, tempting classics. Enjoy!
Zucchini Maple Bread
- 1 & 1/2 cup shredded zucchini (unpeeled)
- 1 cup brown sugar, firmly packed
- 1 large egg, slightly beaten
- 1/4 cup oil
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract or pure vanilla bean paste
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 cup chopped nuts (optional)
- 1/2 cup chopped dates (optional)
Preheat oven to 325 degrees F for baking.
In a large bowl, combine zucchini, brown sugar, egg, oil, syrup, and vanilla; beat well. Mix in remaining ingredients and pour into a standard size, greased, loaf pan. Bake at 325 degrees F for 65-70 minutes, or until done. Cool 10 minutes in loaf pan. Remove from pan; allow to cool completely on wire rack. This recipe produces 1 loaf.
Cream Cheese Maple Butter
- 4 ounces cream cheese, softened
- 1/8 cup butter, softened
- 1 & 1/2 tablespoons maple syrup
- 1/2 tablespoon brown sugar
Cream all ingredients together in small bowl until light and fluffy. Transfer to a butter or spread dish and serve with Zucchini Maple Bread. Makes approximately 3/4 cup. Recipe may be doubled or halved if necessary.
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Oh good lord that sounds amazing, just amazing. I love the uniquness of this bread, how wonderful.
You had me at the title Sandie! I love the double dose of Maple Syrup in both the bread and the butter. Fantastic droolworthy stuff!
Heaven help me!
Noble Pig, Lorraine, & Mental P – You ladies crack me up.
In truth, this Zucchini Maple Bread is darn good alone and the Cream Cheese Maple Butter is 100% tasty, but when you combine the two, they meld to form one of the most delicious & satisfying taste experiences I’ve ever encountered in quick breads (love quick breads).
I served this last night as an appetizer to dinner (dinner was comprised of a Polska Kielbasa Stew, and the two flavors were surprisingly complementary) and enjoyed another couple of slices again this morning with coffee. D-E-L-I-C-I-O-U-S and moist…it makes tummies happy!
This sounds so good – and really unique, too. Almost wonderful enough to compensate for the fact that it’s 44 degrees out. Perfect to bring along on a leaf-peeping ride though! Thanks, Sandie!
You have a maple tree in your backyard? Lucky you!!! This sounds both unique and delicious!
This sounds like a heck of a bread! The butter also seems like a dangerous thing to have around…cream cheese is a weakness of mine, lol! I really need to try this
Yes – yes yes – and that cream cheese maple butter?!?! even more of a yes!
-DTW
http://www.everydaycookin.blogspot.com
My maple-syrup addicted Canadian husband will love this!
OK, this bread screams…cool fall morning, Vermont…local maple syrup, coffee’s on…am I right?
first of all, i must say that when eating pancakes, waffles, and french toast, maple syrup is never optional for me. even if the breads are sweet, i add it. it’s an addiction. that being said, this is clearly the best recipe i’ve come across for zucchini bread–maple is magical.
Lordy this looks good. I’m a big maple fan too. Bookmarked for sure!
Sandy S – You are so right. This bread (and the spread) is the perfect snack for a leaf-peeping drive!
Lore – Actually, we just went from 0 to 6 trees in our backyard and we’re thrilled, but only 1 is a maple. He (I think of the maple as a he) anchors the yard and really ties into the neighborhood nicely.
Mike – If cream cheese is a weakness of yours, this Cream Cheese Maple Butter will bring you to your knees. Enjoy!
Darius – Yes!
Lydia – This quick bread is an ideal way to please the maple-syrup lovers in our lives, and if he likes touch of sweetness at all, be sure to dazzle him with the spread as well.
Peter – You are sooo right. I couldn’t have said it better myself!
Grace – I had no idea you were such a maple syrup addict. Thanks for your compliment on this recipe. Besides having a delicious flavor, the ease of preparation makes this bread a must make!
RecipeGirl – Hello fellow maple fan! You are going to love this bread, and especially this spread on it!
Had some bananas I had to use so made banana bread instead, but the cream cheese maple butter was INCREDIBLE on it…the guests just couldn’t get enough! Thanks for a wonderful treat!
That is one nice looking zucchini bread! I like the sound of the maple cream cheese spread.
Looks great… I could never get that perfectly domed center.
Oh, that is beautiful! I wouldn’t have thought to add maple syrup to zucchini bread but now I can’t wait to try!
When we lived back East I visited the sugar bush every Spring…pancakes and syrup all around:D
The maple butter has me squealing in delight! Wow, this is something that I must have as a spread!
Congrats on planting a beautiful tree! I really wish we had more space to grow trees. Land is such a premium here in Los Angeles.