Maple Cinnamon Zucchini Bread
A moist, warmly spiced quick bread infused with pure maple syrup and grated zucchini—perfect for fall breakfasts, snacks, or brunch gatherings.
Ingredients
- 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
- 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
- 1½ cups grated zucchini about 1 medium, excess liquid squeezed out
- Optional: ½ cup chopped walnuts or pecans; ¼ cup raisins or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan.
- Whisk dry ingredients (flours through salt) in a large bowl.
- Whisk wet ingredients (eggs through syrup) in another bowl.
- Stir wet into dry until nearly combined; fold in zucchini (and optional mix‑ins).
- Pour batter into pan and smooth the top.
- Bake 55–60 minutes, tenting with foil if browning too fast, until a toothpick shows moist crumbs.
- Cool in pan 10 minutes; transfer to rack and cool completely before slicing.
Notes
Zucchini Prep: Pat grated zucchini dry to avoid excess moisture.
Glaze Option: Drizzle powdered sugar–maple syrup glaze over cooled loaf.
Freezing: Wrap slices in parchment and freeze up to 3 months; thaw at room temperature.
Flavor Swaps: Use pumpkin pie spice for extra fall flair or orange zest for brightness.