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Maple Cinnamon Zucchini Bread

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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Baked Good, Quick Bread
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan.
  2. Whisk dry ingredients (flours through salt) in a large bowl.
  3. Whisk wet ingredients (eggs through syrup) in another bowl.
  4. Stir wet into dry until nearly combined; fold in zucchini (and optional mix‑ins).
  5. Pour batter into pan and smooth the top.
  6. Bake 55–60 minutes, tenting with foil if browning too fast, until a toothpick shows moist crumbs.
  7. 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.