Maple pecan zucchini bread combines the sweetness of maple syrup, the crunch of pecans, and the moisture and nutrition of added zucchini. It makes the perfect fall snack, breakfast, or less sweet dessert.
Recipe summary
Flavor/texture: Moist, tender zucchini bread sweetened with maple syrup and filled with crunchy pecans
Pan size: 9x5 loaf
Freezes well. Zucchini bread freezes well for up to 6 months as a full loaf or individual slices. Reheat straight from the freezer or a quick breakfast or snack.
Similar to: Apple Zucchini Bread and Snickerdoodle Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need 1.5 cups or 220 grams of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini - this liquid adds moisture to your bread.
- Maple syrup - Adds sweetness and moisture to your bread, as well as a mild maple flavor. For a more pronounced maple flavor, feel free to add a ½ teaspoon of maple extract.
- Sugar - Brown sugar adds sweetness and moisture to your zucchini bread.
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Spices - Cinnamon, nutmeg, and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon and nutmeg can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
- Pecans - Can be substituted with walnuts or omitted if desired.
How to make maple pecan zucchini bread
- Add wet ingredients to a large bowl and stir to combine.
- Whisk dry ingredients in a separate bowl and add to wet ingredients, stirring to incorporate. Add pecans last, stirring to combine.
- Pour into a 9x5 loaf pan.
- Bake until golden brown and the center pops back when gently pressed.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - For baked goods, I always recommend using the small side of a box grater for a fine grate. Finely grated zucchini melts seamlessly into baked goods, with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread: Farberware Loaf Pan 9x5, Set of 2
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No. For this recipe, you should not squeeze the liquid from your zucchini. We're using that liquid to add moisture and thin the batter to achieve the proper rise in the oven.
No, there's no need to peel zucchini for zucchini bread. The skin and flesh melt seamlessly into the bread as it bakes.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini bread as it bakes. A larger grate also works but adds a more noticeable texture. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Maple Pecan Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid
- ½ cup (156 g) maple syrup
- ¼ cup (54 g) brown sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup (56 g) chopped pecans
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), maple syrup, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to wet ingredients and stir until just combined. Add pecans and stir until incorporated.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR the center pops back when gently pressed and bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
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