Go Back
Maple Pecan Zucchini Bread

Maple Pecan Zucchini Bread

Linda M. Harris
Maple Pecan Zucchini Bread is a moist, flavorful loaf infused with the rich sweetness of maple syrup, the nuttiness of pecans, and the subtle freshness of zucchini.
Perfect for breakfast, snacks, or dessert, this easy-to-make recipe is a delicious way to use up extra zucchinis and is sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 240 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • Box grater (for zucchini)
  • whisk
  • Spatula or wooden spoon
  • 9x5-inch loaf pan
  • Parchment paper or cooking spray
  • Measuring Cups and Spoons
  • Toothpick or Cake Tester
  • Wire cooling rack

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg optional

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins:

  • 2 cups grated zucchini squeezed to remove excess moisture
  • 1 cup chopped pecans toasted for extra flavor, optional

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Prepare the Zucchini: Grate the zucchini and place it in a clean dish towel or cheesecloth. Squeeze out the excess moisture and set aside.
  • Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs, maple syrup, vegetable oil, and vanilla extract until well combined.
  • Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients.
    Stir gently until just combined—do not overmix.
  • Add Zucchini and Pecans: Fold in the grated zucchini and chopped pecans, ensuring they are evenly distributed throughout the batter.
  • Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly.
    Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Bread: Allow the bread to cool in the pan for 10–15 minutes.
    Then transfer it to a wire rack to cool completely before slicing.
  • Serve and Enjoy: Slice and serve plain or with a spread of butter for an extra indulgent treat.

Notes

Recipe Notes

  • For extra flavor, lightly toast the pecans before adding them to the batter.
  • If the bread browns too quickly while baking, cover the top loosely with aluminum foil.
  • To make this recipe dairy-free, ensure your loaf pan grease or parchment paper is dairy-free.
  • For additional sweetness, you can sprinkle a bit of brown sugar or cinnamon sugar on top before baking.
  • This bread freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
Keyword Maple Pecan Zucchini Bread