Maple Zucchini Nut Bread With Maple Butter Recipe

Name: Maple Zucchini Nut Bread With Maple Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 2 cups Whole Wheat Flour; 1-1/2 cup All-purpose Flour; 1 cup Granulated Sugar; 1 teaspoon Salt; 3/4 teaspoons Baking Powder; 1-1/2 teaspoon Baking Soda; 4 whole Eggs; 1-1/2 teaspoon Vanilla Extract; 1/2 cups Oil; 1 cup Pure Maple Syrup; 2 cups Shredded Zucchini; 1 cup Raisins; 1 cup Chopped Walnuts; FOR THE MAPLE BUTTER:; 3/4 cups Butter, Softened; 1 cup Pure Maple Syrup

Servings: persons

FOR THE BREAD:
2 cups Whole Wheat Flour
1-1/2 cup All-purpose Flour
1 cup Granulated Sugar
1 teaspoon Salt
3/4 teaspoons Baking Powder
1-1/2 teaspoon Baking Soda
4 whole Eggs
1-1/2 teaspoon Vanilla Extract
1/2 cups Oil
1 cup Pure Maple Syrup
2 cups Shredded Zucchini
1 cup Raisins
1 cup Chopped Walnuts
FOR THE MAPLE BUTTER:
3/4 cups Butter, Softened
1 cup Pure Maple Syrup

1
For the bread:
2
Preheat oven to 350u00b0F.
3
In a large bowl, combine all the dry ingredients.
4
In a small bowl, whisk the eggs. Then add the vanilla, oil, and maple syrup and whisk well. Add to the large bowl with the dry ingredients. Mix together with a hand mixer.
5
Shred the zucchini with a hand grater or food processor and add to the mix. Add raisins and chopped walnuts. Mix with hand mixer until all ingredients are well incorporated.
6
Divide the batter between 2 loaf pans and bake at 350u00b0F for 45-50 minutes or until toothpick inserted in middle comes out clean. Let loaves cool before slicing.
7
For the maple butter:
8
Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened. Add maple syrup and mix together with hand mixer until smooth. Place in fridge for 1 hour to set.
9
After maple butter is set, slice yourself a piece of bread and spread it generously with maple butter. Enjoy!

1798

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BREAD:, 2 cups Whole Wheat Flour, 1-1/2 cup All-purpose Flour, 1 cup Granulated Sugar, and more.

Yes, Maple Zucchini Nut Bread With Maple Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Zucchini Nut Bread With Maple Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions