Maple Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This maple zucchini bread is one of my go to recipes when I want something delicious without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for busy weeknights or weekend baking. What I love most is that the zucchini keeps the bread incredibly moist while adding nutrients and fiber, so you can feel good about what you're eating. Plus, it uses basic pantry staples you probably already have at home, so there's no need for expensive specialty ingredients. The warm spices and pure maple syrup create such a cozy flavor that tastes fancy, but honestly it couldn't be simpler to make.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter, softened
- 100 gmaple syrup
- 400 gzucchini(diced)
- 2 eggeggs
- 12 gbaking powder
- 6 gsalt
- 2 gcinnamon
- 1 gnutmeg
Detail level
Instructions
- 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
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
Add the eggs one by one, mixing well after each addition.
Tip: Don't overmix, as this can result in a dense bread.
- 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
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
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to ensure the batter is evenly distributed.
- 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
Once the bread has cooled, drizzle with maple syrup and serve.
Tip: You can also dust the top with powdered sugar for extra indulgence.
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