Moist and sweet, this zucchini bread is made with yogurt, maple syrup, and walnuts for a nutty crunch. I love that it uses one whole zucchini in the batter. This bread tastes like pancakes and pairs well with a cup of morning coffee.
When zucchini squash season rolls around, I can’t wait to bake up some delicious and moist muffins, cakes, and quick breads.
Today’s maple nut zucchini bread recipe is very similar to my maple banana bread. I modified it specifically for the beloved green zucchini.
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Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened to room temperature
- Brown sugar
- Maple syrup
- 2 large eggs, room temperature
- 1 medium zucchini, shredded
- Vanilla extract
- Plain greek yogurt or sour cream
- Walnuts, roughly chopped
How to make Zucchini Bread with maple syrup and walnuts
This zucchini bread is made using the creaming method. Butter and brown sugar are creamed together before slowly adding in eggs, zucchini, vanilla, dry ingredients, and yogurt.
Mix everything until just incorporated. Stir in the walnuts. Pour the batter into a loaf pan and top with reserved nuts.
Bake in the oven at 350°F / 180°C for 50-55 minutes, until a skewer comes out clean or until the internal temperature reaches about 205°F / 96°C.
After the bread is baked, an extra dose of maple syrup is poured over the top and left to soak into the bread as it cools.
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Why bake bread with zucchini?
Zucchini squash has lots of moisture, fiber, and a mild flavor. It works similarly to pumpkin in any recipe, providing moisture and added structure.
Use the larger side of your cheese grater to grate zucchini for baked goods. It’s important to wring out the moisture in zucchini squash before baking due to the high water content.
Yes. If you’d like to substitute the nuts, I suggest adding semi-sweet chocolate chips instead.
More zucchini recipes you’ll love
Adding vegetables to my baked goods is one of my favorite things to do. Here are a few of my recipes to utilize zucchini all season long!
Maple Nut Zucchini Bread
Moist and sweet zucchini bread made with maple syrup and walnuts is the perfect breakfast treat made with one whole zucchini!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter, softened to room temperature
- ½ cup (100g) brown sugar
- ⅓ cup (80 ml) maple syrup
- 2 large eggs
- 1 cup (200g / 1 medium) zucchini, shredded
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) plain greek yogurt or sour cream
- ¾ cup (95g) walnuts, roughly chopped, divided
Topping
- ¼ cup maple syrup
Instructions
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Preheat oven to 350°F/180°C. Line a 9×5-inch loaf pan with parchment paper.
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Using a cheesecloth or a strong paper towel, gather the zucchini shreds and wring them out. The goal is to reduce the amount of moisture (water) in the zucchini. After squeezing out the moisture from the zucchini, it should weight 150-160g.
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In a medium bowl sift together flour, baking soda, and salt. Set it aside.
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Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add ⅓ cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed.
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On medium speed, beat in the eggs one at a time, beating well after each addition. Add shredded zucchini and vanilla extract and beat until well combined.
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With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the bread will be. Stir in the nuts, reserving a few for garnish.
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Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.
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Drizzle room temperature maple syrup slowly over zucchini bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.
Recipe Notes
Storage Instructions
Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature. The bread freezes well and can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
Less sweet?
If you prefer your zucchini bread less sweet, simply omit the maple syrup topping.
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