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.

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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

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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).

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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.

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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.

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4. Mix Wet Ingredients

In a separate large bowl:

1. Beat the eggs until slightly frothy.

2. Add the oil and whisk until combined.

3. Add the maple syrup, brown sugar, and vanilla.

4. Whisk thoroughly until smooth and glossy.

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

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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.

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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.

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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).

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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.

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OPTIONAL: Maple Glaze

For extra maple goodness:

1. Whisk powdered sugar with maple syrup and vanilla.

2. Adjust thickness with a couple drops of milk if needed.

3. Drizzle over the cooled loaf.

4. Let set for 10–15 minutes before serving.

The glaze adds sweetness and intensifies the maple flavor.

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⭐ 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.

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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
* 3 teaspoons maple flavored extract
* 2 1/2 cups all-purpose flour
* 1/2 cup wheat germ
* 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

Zucchini Bread Recipe

Classic Zucchini Bread

Ingredients (1 loaf)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• ¾ cup granulated sugar

• ½ cup brown sugar (packed)

• 2 tsp vanilla extract

• 1 ½ cups grated zucchini (don’t drain; lightly pat only if very wet)

• ½ cup chopped walnuts or pecans (optional)

• ½ cup chocolate chips (optional)

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Instructions

1. Prep the Oven & Pan
   Preheat oven to 350°F (175°C).
   Grease a 9×5-inch loaf pan or line with parchment.

2. Mix Dry Ingredients
   In a bowl, whisk together: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients
   In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

4. Add Zucchini
   Stir in the grated zucchini.

5. Combine Mixtures
   Add dry ingredients into the wet mixture and gently stir until just combined.
   Fold in nuts or chocolate chips if using.

6. Bake
   Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

7. Cool
   Let cool in the pan 10 minutes, then transfer to a wire rack.

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Tips for Perfect Zucchini Bread

• Don’t overmix — it keeps the bread tender.

• Add 1 tbsp lemon zest for brightness.

• For extra moisture, add 2 tbsp applesauce or 2 tbsp Greek yogurt.

• This bread freezes beautifully for up to 3 months.

OTHER RECIPES

A great zucchini bread recipe to try !

ZUCCHINI BREAD INGREDIENTS

* 3 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts

ZUCCHINI BREAD INSTRUCTIONS

1. First of all preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

2. And then in a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

3. Next is to bake for 60 to 70 minutes, or until done.
The zucchini bread recipe is ready to serve....great ! Enjoy it !
Zucchini-bread-I

Chocolate Chip Orange Zucchini Bread

Chocolate Chip Orange Zucchini Bread

Chocolate Chip Orange Zucchini Bread

Ingredients

Dry:

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 ½ tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

Wet:

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar (packed)

• 1/2 cup vegetable oil (or melted butter)

• 1/4 cup orange juice (fresh preferred)

• 1 tsp vanilla extract

• Zest of 1 large orange

• 1 ½ cups grated zucchini, lightly squeezed

Mix-ins:

• 3/4 cup semi-sweet chocolate chips

• Optional: 1/4–1/2 cup chopped walnuts or pecans

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

2. Whisk dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. Combine wet ingredients: beat eggs with white + brown sugar, then whisk in oil, orange juice, vanilla, and orange zest.

4. Add zucchini and fold in gently.

5. Combine wet + dry ingredients just until no streaks remain.
   Tip: reserve 2 tbsp of chocolate chips to sprinkle on top.

6. Fold in chocolate chips (and nuts if using).

7. Bake for 50–65 minutes or until a toothpick comes out clean (melting chocolate may make it look moist — test multiple spots).

8. Cool 10 minutes in pan, then transfer to a wire rack.

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Flavor Tips & Variations

• For stronger citrus, add 1–2 tsp orange extract or extra zest.

• Replace 1/2 cup flour with almond flour for richer texture.

• Drizzle optional glaze:
  Orange Glaze = 1/2 cup powdered sugar + 1–2 tbsp orange juice + pinch zest.

• Use dark chocolate chips for a less sweet, deeper flavor.

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Storage

• Room temp: 3–4 days, wrapped

• Refrigerated: up to 1 week

• Freezer: up to 2–3 months (wrap tightly)

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ANOTHER nice zucchini bread recipe to try !
Zucchini Bread Recipe Ingredients:
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts
* 1 cup semisweet chocolate chips
* 1 tablespoon orange zest
* 3 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg

Zucchini Bread Recipe Instructions:

1. Sift together flour, baking powder, soda, salt, and spices.
2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.The zucchini bread recipe of chocolate chip is ready ...enjoy the bread ! Nice !
spiced-zucchini-bread-recipe

Zucchini Bread I

Zucchini Bread Recipe

🥒 Classic Zucchini Bread

Ingredients

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 ½ tsp ground cinnamon

• 1/2 tsp ground nutmeg (optional)

• 2 large eggs

• 1 cup granulated sugar (or ¾ cup + ¼ cup brown sugar mix)

• 1/2 cup vegetable oil (or melted butter)

• 1/4 cup milk or buttermilk

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (do not peel; lightly squeeze excess moisture)

• Optional mix-ins:

  • 1/2 cup chopped walnuts or pecans

  • 1/2 cup chocolate chips

  • 1/2 cup raisins or dried cranberries

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Instructions

1. Prep:
   Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan, or line with parchment.

2. Dry ingredients:
   In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. Wet ingredients:
   In another bowl, beat eggs and sugar until light. Mix in oil, milk, and vanilla.

4. Add zucchini:
   Fold in the grated zucchini.

5. Combine:
   Add dry ingredients to wet mixture and stir just until smooth — do not overmix. Fold in nuts or chocolate chips if using.

6. Bake:
   Pour into loaf pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:
   Let cool in pan for 10 minutes, then transfer to a rack to cool completely.

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⭐ Tips for Best Results

• Use fresh zucchini; frozen can be watery.

• If batter looks too wet, add 1–2 Tbsp flour.

• For healthier version: replace ½ cup flour with whole wheat flour and swap oil for applesauce.

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Variations

Style	Replace/Do This
Chocolate	Add 3 Tbsp cocoa + chocolate chips
Lemon	Add lemon zest + glaze with lemon icing
Spiced Fall	Add cloves + raisins + brown sugar

OTHER RESOURCES

Ingredients

* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans

Instructions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. The zucchini bread recipe is ready...enjoy it !
fresh-zucchini-bread.

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