Maple Cinnamon Zucchini Bread

Every October, when the leaves turn shades of amber and the air carries that unmistakable crispness, I’m reminded of my childhood weekends on my grandparents’ farm in northern Vermont. My grandmother, Millie, would emerge from the cellar with baskets of homegrown zucchini and jars of her prized backyard maple syrup. I’d flop onto a stool beside her in the old farmhouse kitchen, dusted in flour and laughter, as she taught me how to grate zucchini until my fingers tingled. Then we’d swirl in just enough maple syrup to balance sweetness with cinnamon spice. When that loaf finally emerged from the oven—golden, fragrant, and humming with warmth—it tasted like autumn itself. Decades later, I still bake Maple Cinnamon Zucchini Bread to capture those moments of simple joy.

Why You’ll Love This Bread

Seasonal Comfort: Warm cinnamon and pure maple syrup evoke cozy fall mornings and holiday gatherings.

Moist & Tender: Grated zucchini keeps the crumb soft, while a touch of oil and syrup ensures lasting freshness.

Easy to Customize: Add nuts, raisins, or a simple maple glaze for extra flair.

Family‑Friendly Fuel: Packed with vitamin‐rich zucchini, it makes a nutritious breakfast or afternoon snack.

Ingredients with Purpose

Step‑by‑Step Baking Instructions

1. Prep Your Pan & Oven

Preheat to 350°F (175°C). Grease a 9×5‑inch loaf pan and line with parchment paper, leaving a 1‑inch overhang for easy removal.

2. Whisk the Dry Mix

In a large bowl, sift or whisk together:

1½ cups all‑purpose flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

1½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

This ensures an even crumb and prevents clumps.

3. Combine the Wet Ingredients

In a separate bowl, whisk until smooth:

2 large eggs, room temperature

½ cup vegetable oil (or melted coconut oil)

½ cup pure maple syrup

¼ cup packed brown sugar

1 tsp vanilla extract

4. Grate & Drain the Zucchini

Coarsely grate 1½ cups zucchini (about 1 medium). Place in a clean kitchen towel and gently squeeze out excess moisture—this keeps the loaf from becoming too soggy.

5. Fold & Mix

Pour the wet ingredients into the dry mixture. Stir gently until almost combined, then fold in the zucchini. Over‑mixing can lead to a tougher texture.

6. Add Optional Mix‑Ins

For extra texture and flavor, fold in:

½ cup chopped walnuts or pecans

¼ cup raisins or dried cranberries

7. Bake to Perfection

Transfer batter to your prepared pan, smoothing the top. Bake 55–60 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. If the top browns too quickly, tent with foil after 40 minutes.

8. Cool & Slice

Let the loaf rest in the pan for 10 minutes. Then, using the parchment overhang, lift it onto a wire rack and cool completely before slicing—this prevents the interior from collapsing.

Tips for the Best Maple Cinnamon Zucchini Bread

Don’t Skip Draining: Excess water from zucchini can make the loaf gummy.

Room‑Temperature Eggs: They incorporate more easily, giving a finer crumb.

Spice Variation: Swap half the cinnamon for pumpkin pie spice in late fall.

Maple Glaze Option: Whisk ¼ cup powdered sugar with 1–2 tbsp maple syrup and drizzle over cooled slices.

Make Ahead: Baked loaf freezes well—wrap tightly and freeze up to 3 months.

Storage & Serving Suggestions

Room Temp: Store in a sealed container for up to 3 days.

Refrigerator: Keeps fresh for 1 week when wrapped in foil.

Freezer: Slice and freeze between parchment layers; thaw individual pieces as needed.

Serving Ideas:

Toast lightly and spread with whipped maple‑cinnamon cream cheese.

Pair with a spiced latte or mulled cider.

Serve warm with a pat of vegan butter for a cozy treat.