Maple Zucchini Bread

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Prepare a 20cm x 10cm loaf tin by greasing it with butter and dusting with flour.

   Tip: For an extra crispy crust, bake for an additional 10 minutes.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.

3. 3

   Add the eggs one by one, mixing well after each addition.

   Tip: Don't overmix, as this can result in a dense bread.

4. 4

   In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

   Tip: Sift the dry ingredients to ensure they are evenly incorporated.

5. 5

   Add the dry ingredients to the wet ingredients, alternating with the zucchini, beginning and ending with the dry ingredients.

   Tip: Don't overmix, as this can result in a dense bread.

6. 6

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed.

7. 7

   Bake for 30 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Let the bread cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

8. 8

   Once the bread has cooled, drizzle with maple syrup and serve.

   Tip: You can also dust the top with powdered sugar for extra indulgence.