Maple Zucchini Bread

Moist, fragrant, and naturally sweetened with maple syrup, this loaf combines shredded zucchini with warm spices for a cozy, fall-style quick bread.

INGREDIENTS (Makes 1 standard 9×5-inch loaf)

Dry Ingredients

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg (optional but recommended)
¼ tsp ground ginger (optional for extra warmth)

Wet Ingredients

2 large eggs, room temperature
½ cup neutral oil (vegetable, canola, or light olive oil)
½ cup pure maple syrup (Grade A dark amber preferred)
⅓ cup brown sugar, lightly packed
2 tsp vanilla extract
1 ¾ cups grated zucchini (loosely packed; do NOT squeeze out completely—just lightly blot)

Optional Add-Ins

½ cup chopped pecans or walnuts
½ cup chocolate chips
⅓ cup dried cranberries
1–2 tbsp maple flakes (if you have them)

Optional Maple Glaze

½ cup powdered sugar
1–2 tbsp maple syrup
½ tsp vanilla
A few drops of milk if needed for consistency

INSTRUCTIONS (VERY DETAILED)

1. Prepare the Oven & Pan

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or oil.
For easy removal, line the pan with a parchment sling (two overlapping strips).

2. Prep the Zucchini

Wash and dry a medium zucchini.
Grate using the large holes of a box grater.
Lightly blot with paper towels to remove excess surface moisture, but do not wring it dry — the moisture helps keep the bread tender.
Set aside.

3. Mix Dry Ingredients

In a medium mixing bowl, whisk together:

Flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Ginger

Whisking distributes the leaveners and spices evenly, ensuring the loaf rises consistently.

4. Mix Wet Ingredients

In a separate large bowl:

Beat the eggs until slightly frothy.
Add the oil and whisk until combined.
Add the maple syrup, brown sugar, and vanilla.
Whisk thoroughly until smooth and glossy.

Tip: Maple syrup makes the batter slightly looser than traditional sugar-sweetened breads — this is normal!

5. Add the Zucchini

Stir the grated zucchini into the wet mixture.
Make sure it’s evenly distributed — the zucchini strands help lock in moisture.

6. Combine Wet & Dry

Add the dry mixture into the wet mixture.
Using a spatula or wooden spoon, fold gently until just combined.
Do NOT overmix — this can toughen the loaf.
If using nuts, chocolate chips, or cranberries, fold them in now.

7. Fill the Pan & Bake

Pour the batter into the prepared loaf pan.
Smooth the top lightly with a spatula.
Bake for 55–70 minutes.

Baking times vary depending on:

Your oven
Moisture level of zucchini
Thickness of loaf pan

Start checking at 55 minutes:

Insert a toothpick in the center — it should come out mostly clean, with a few moist crumbs (not wet batter).

8. Cooling

Let the loaf cool in the pan for 10–15 minutes.
Carefully lift out using parchment and transfer to a wire rack.
Cool fully before slicing — this helps the crumb set and prevents crumbling.

OPTIONAL: Maple Glaze

For extra maple goodness:

Whisk powdered sugar with maple syrup and vanilla.
Adjust thickness with a couple drops of milk if needed.
Drizzle over the cooled loaf.
Let set for 10–15 minutes before serving.

The glaze adds sweetness and intensifies the maple flavor.

⭐ FLAVOR VARIATIONS

Maple Pecan Zucchini Bread

Add ½ cup toasted chopped pecans to the batter.

Maple Chocolate Chip

Fold in ½ cup dark chocolate chips — amazing with maple.

Maple Cranberry Spice

Add ⅓ cup dried cranberries and ¼ tsp extra ginger.

Whole-Wheat Maple Zucchini Bread

Use 1 cup all-purpose + ¾ cup whole wheat flour; add 1 extra tablespoon oil for moisture.

STORAGE

Room Temperature: 3–4 days, wrapped well.
Refrigerator: Up to 1 week.
Freezer: Up to 3 months. Wrap tightly in plastic + freezer bag.

OTHER RECIPES

Zucchini Bread Ingredients

* 3 eggs
* 1 cup vegetable oil
* 1 cup packed brown sugar
* 1 cup white sugar
*
* 2 1/2 cups all-purpose flour
*
* 2 teaspoons baking soda
* 2 teaspoons salt
* 1/2 teaspoon baking powder
* 2 cups grated zucchini
* 1 cup chopped walnuts

Zucchini Bread Instructions

1. First of all in a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool. Enjoy it !

VIDEO:

ZUCCHINI BREAD RECIPES

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