Maple Pecan Zucchini Bread

5 from 1 vote

Maple Pecan Zucchini Bread

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.

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 309kcal

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 degrees Fahrenheit. 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 until a toothpick inserted into the center comes out clean/with dry crumbs, or 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

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.
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.

Nutrition Estimate

Course: Breakfast, Snack

Cuisine: American