Iced Zucchini Bread Latte (with Maple Cold Foam)

Turn your favorite quick bread into a fantastically refreshing coffee break with this easy recipe for my Iced Zucchini Bread Latte with Maple Cold Foam. With just a handful of ingredients, you’ll get all the maple-sweet, cinnamon-spiced, nutty, buttery goodness you crave in a frosty, slurpable, and perfectly caffeinated glass of yum.

I’m one of those gals who likes iced coffee drinks all year round—this iced zucchini latte is the perfect one to bridge the gap between summer and fall, when my countertops are overflowing with late-harvest summer squash.

Between the roasty-toasty French press espresso, creamy milk, spiced zucchini bread syrup, and maple-flavored sweet cream cold foam, each sip is a nostalgic throwback to my grandma’s kitchen. While I hadn’t yet become the coffee fiend I am today, she always had a cuppa Joe in her hand! I guess that’s where I got it from. 🤔 I was also obsessed with her zucchini bread.

Every summer, she’d magically turn a bushel-full of summer squash into loaf after loaf, stuffing extras in her freezer after gifting one to each of the neighbors. Whenever I’d visit, she’d cut me a fat slice, warm it in the toaster oven, and slather it with a thick layer of butter and a drizzle of maple syrup. It was heaven. This yummy iced latte is an ode to those simpler days!

Jump to:

• What does it taste like?
• Why You’ll Love This Iced Latte Recipe
• Ingredients Needed
• Substitutions
• How To Make A Zucchini Bread Latte With Maple Cold Foam
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• FAQs
• Iced Zucchini Bread Latte With Maple Cold Foam Nutrition
• Other Iced Coffee Recipes
• Iced Zucchini Bread Latte (with Maple Cold Foam)

What does it taste like?

This iced latte tastes like a cozy slice of zucchini bread in a cup—only iced, creamy, and kissed with espresso. The zucchini bread syrup is the star of the show, bringing warm cinnamon and nutmeg spice, subtle nuttiness from pecans, and a touch of buttery vanilla richness. 

The espresso adds a bold, roasty contrast that keeps the drink from tasting too sweet, while the milk smooths everything out into a balanced sip. On top, the maple cream cold foam is like the sweet glaze on a loaf of zucchini bread—light, airy, and infused with maple sweetness that lingers pleasantly with each sip. In other words, it’s delightful!

Why You’ll Love This Iced Latte Recipe

• Quick & Easy - You only need 6 ingredients and about 5 minutes to make one! It’s even faster than ordering a drink at your favorite café.
• Cozy & Cool - The cinnamon spice, maple sweetness, and pecan nuttiness adds a fall-flavored theme, but the frosty temperature keeps this iced zucchini bread latte summer-ready.
• Budget-Friendly - Rather than shelling out $5-8 for a single drink at your local Starbucks (and that’s without tax and tip), you can easily make fancy copycats at home for a fraction of the price! If you’re looking to save money, becoming your own barista is one of the simplest ways to do it.

Ingredients Needed

As promised, you don’t need a ton of ingredients to make this zucchini bread-flavored iced latte. Here’s what to grab:

• Heavy Cream - The dreamily whippable base of our maple cream cold foam.
• Whole Milk - For thinning out the cream enough for it to not turn into full whipped cream, but keeping it rich enough to hold a tight, bubbly matrix.
• Pure Maple Syrup - This all-natural sweetener adds a glaze-inspired sweetness to our cold foam. Make sure you get the real deal, not the colored and flavored corn syrup cheaper brands try to pass off as syrup.
• Zucchini Bread Syrup - Feel free to use store-bought if you can find it, or make my homemade version using just water, brown sugar, zucchini, pecans, cinnamon, nutmeg, vanilla extract, and butter extract. It takes just 10 minutes to make a batch!
• 2% Milk - My go-to milk of choice is Fairlife 2% milk, which has more protein than conventional milk and an exceptionally creamy mouthfeel. It’s also easier to digest!
• Espresso - Because this working mama needs plenty of caffeine. 😅

Substitutions

• Heavy Cream - You’re welcome to swap in slightly lighter whipping cream, or use your favorite vegan alternative.
• Whole Milk - Half & half will do the trick just as well. You can also use a full-fat plant-based milk like soy milk, oat milk, or coconut milk instead.
• Pure Maple Syrup - Feel free to swap in another liquid sweetener like honey, agave nectar, or date syrup instead. Alternatively, use your favorite flavored coffee syrup—anything with cinnamon, brown sugar, or maple would be great.
• Zucchini Bread Syrup - Any warmly spiced syrup will do. A few similar ones include horchata syrup, gingerbread syrup, or cinnamon dolce syrup. 
• 2% Milk - You’re welcome to use any percentage of dairy milk or any plain or vanilla-flavored plant-based milk you prefer.
• Espresso - Strongly brewed cold brew coffee is an excellent alternative.

How To Make A Zucchini Bread Latte With Maple Cold Foam

This simple sipper comes together in just a few easy steps:

Step 1: Add the cream, milk, and maple syrup to a small glass.

Step 2: Froth the maple cold foam using a milk frother. (You can also use a whisk and some elbow grease, but you'll need a bigger bowl to give yourself space to move.)

Step 3: Pour the zucchini bread syrup into a tall glass, fill it with ice, and add the milk. (You can also wait to add the ice if you don't care about making an ombré look.)

Step 4: Brew the espresso into the glass with the milk.

Step 5: Stir the iced zucchini latte gently using a straw. I personally like it when there's still a bit of the syrup on bottom, like a sweet pocket.

Step 6: Top with the maple cream cold foam and serve immediately.

Optional Variations & Dietary Adjustments

• Vegan/Dairy-Free - Swap the 2% milk and whole milk with your preferred barista-style plant milk, and use coconut cream or vegan whipping cream for the maple cold foam.
• Sugar-Free - Make the zucchini bread syrup with your favorite brown sugar alternative and swap in sugar-free maple syrup or use a sugar-free sweetener with a dribble of maple extract for the cold foam.
• Nut-Free - Skip the pecans in the zucchini bread syrup if you have allergies.
• Decaf/Caffeine-Free - Use decaf espresso or strongly brewed decaf cold brew to enjoy the flavor without the caffeine. Can’t do caffeine at all? Use your favorite alternative like chicory “coffee” or Dandy Blend.
• Hot Zucchini Bread Latte - Want something cozy? Warm the milk and zucchini bread syrup together, pour over hot espresso, and top with maple whipped cream.
• Extra Maple-y - Add a drizzle of maple syrup on top of the cold foam for even more fall flavor.
• Pumpkin-Spiced Twist - Add a dash of pumpkin spice syrup to the cold foam for a fun seasonal mashup.

Serving Suggestions

This iced zucchini bread latte is the perfect cozy-meets-refreshing drink, ideal for transitioning between seasons or satisfying a bakery craving without turning on the oven. Here are a few tasty ways to serve it:

• Pair it with a slice of something sweet. Double down on the theme with a chocolate chip zucchini bar or healthy lemon zucchini muffin for the ultimate coffee shop “me-time” moment at home.
• Serve it over coffee ice cubes. Freeze leftover coffee into cubes to keep your zucchini latte bold and undiluted as it chills.
• Top with crushed candied pecans, a sprinkle of cinnamon, and a cinnamon stick swizzler for a little extra texture and flair.
• Make it a brunch drink. Serve alongside a fall-inspired brunch spread featuring fluffy pumpkin pancakes, protein zucchini pancakes, or spiced high protein cinnamon roll overnight oats with a side of maple-glazed air fryer turkey bacon.

Recipe Success Tips

• Chill the syrup before using. Let the syrup cool completely before adding it to your iced latte to avoid melting the ice. To keep things extra frosty, chill your serving glass before assembly and consider using a hyperchiller to instantly cool the espresso.
• Use strong espresso or concentrated coffee. A bold shot of espresso balances the sweet and spiced syrup. If using conventionally brewed coffee, make it double strength for the best flavor.
• Get the cold foam texture just right. For that fluffy, café-style finish, use a handheld frother or French press to whip the maple-cream mixture until thick and pourable. Don’t go too nuts—it should not be stiff like whipped cream.
• Adjust sweetness to taste. I tend to like my lattes as sweet as Starbucks makes them. If you’re less of a sweet tooth, feel free to cut back on the zucchini bread syrup!

FAQs

Iced Zucchini Bread Latte With Maple Cold Foam Nutrition

From a nutrition standpoint, this Iced Zucchini Bread Latte with Maple Cold Foam is more of a sweet treat than an everyday beverage—but it’s a satisfying one. 

Each serving contains 331 calories, with 15 grams of fat (mostly thanks to the maple cold foam), 7 grams of protein (thanks to the milk), and 43 grams of carbohydrates, most of which come from added sugars (42 grams total). The fat content helps slow the absorption of sugar a bit, making the drink feel more indulgent and filling.

What I appreciate most is that it’s flavored with real ingredients—like zucchini, pecans, and pure maple syrup—instead of artificial syrups or chemical additives. You’re also getting a little protein and calcium from the milk, so it’s not all sugar. It’s a fun, seasonal drink that brings bakery-inspired flavor to your cup—and sometimes, joy is just as important as macros.

Total nutritional content per serving is:

• Calories: 331 calories
• Total Fat: 15 grams
• Protein: 7 grams
• Sodium: 97 mg
• Carbohydrates: 43 grams
• Sugar: 42 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Iced Coffee Recipes

xoxo Megan