Maple Zucchini Bread

Maple Zucchini Bread
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    24 People
  • VIEWS
    69

Embrace the cozy warmth of autumn with this exquisitely moist Maple Zucchini Bread. Infused with the subtle sweetness of maple and the earthy goodness of zucchini, it's a delightful treat that's perfect for breakfast, brunch, or a comforting afternoon snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    23 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    322 mg
  • Sugar
    18 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour two 8x4 inch loaf pans. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large mixing bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and maple extract until well combined and slightly foamy. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins In a separate bowl, whisk together the flour, wheat germ, baking soda, salt, and baking powder. (3 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View 3 mins Gently fold in the grated zucchini and toasted walnuts until evenly distributed throughout the batter. (3 minutes)

Image Step 06
06 Step

Recipe View 2 mins Divide the batter evenly between the prepared loaf pans. (2 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)

For a richer maple flavor, substitute maple syrup for some of the granulated sugar, reducing the liquid by an equivalent amount elsewhere in the recipe.
Toasting the walnuts enhances their flavor and adds a delightful crunch to the bread.
Squeezing out the excess moisture from the grated zucchini prevents the bread from becoming soggy.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Kevon Corwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 23 Ratings)
Total Reviews: (5)
  • Rodolfo Quigley

    This recipe is fantastic! My family devoured it in one sitting.

  • Bradly Quigley

    The maple flavor is just perfect, not too overpowering. The bread is so moist and delicious!

  • Sophie Greenfelder

    I added a streusel topping with oats and brown sugar, and it was a huge hit!

  • Dawson Roberts

    Easy to follow and the results are amazing. Thank you for sharing this recipe!

  • Weldon Morar

    I've made this recipe several times, and it always turns out perfectly. It's a keeper!

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