Go Back
Maple Zucchini Bread

Maple Zucchini Bread

Maria G. Brooks
Maple Zucchini Bread is a moist, naturally sweetened quick bread that combines the rich, caramel-like flavor of maple syrup with the tender texture of grated zucchini.
Infused with warm spices like cinnamon and nutmeg, this bread is perfect for breakfast, snacks, or even dessert.
It's easy to make, freezer-friendly, and a great way to use up extra zucchini!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 250 kcal

Equipment

  • 1 Box Grater (for grating zucchini)
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 - Spatula or wooden spoon
  • 1 9x5-inch Loaf Pan
  • 1 wire cooling rack
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Parchment Paper (optional)

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour or whole wheat flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg

Wet Ingredients

  • 2 large Eggs
  • ½ cup Pure maple syrup
  • ½ cup Vegetable oil or melted coconut oil
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Grated zucchini lightly squeezed to remove excess moisture

Optional Add-ins

  • ½ cup Chopped walnuts or pecans
  • ½ cup Chocolate chips
  • ¼ cup Shredded coconut

Instructions
 

Step 1 – Preheat & Prepare

  • Preheat your oven to 350°F (175°C).
    Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2 – Grate the Zucchini

  • Wash and grate the zucchini using a box grater.
    Lightly squeeze out excess moisture using a clean kitchen towel or paper towels.

Step 3 – Mix the Dry Ingredients

  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 4 – Mix the Wet Ingredients

  • In a large mixing bowl, whisk together the eggs, maple syrup, oil, and vanilla extract until smooth.

Step 5 – Combine Wet & Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
    Be careful not to overmix.

Step 6 – Fold in the Zucchini & Add-ins

  • Gently fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.

Step 7 – Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    If the top starts to brown too quickly, tent it loosely with foil.

Step 8 – Cool & Serve

  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Slice and enjoy warm with butter, cream cheese, or extra maple syrup!

Notes

  • For a healthier version, use whole wheat flour and substitute oil with applesauce.
  • Gluten-free? Use a 1:1 gluten-free flour blend instead of regular flour.
  • Want more sweetness? Add ¼ cup coconut sugar or an extra tablespoon of maple syrup.
  • Make it dairy-free by ensuring your add-ins (like chocolate chips) are dairy-free.
  • Turn them into muffins! Pour the batter into muffin tins and bake at 350°F (175°C) for 18-22 minutes.
Keyword Maple Zucchini Bread