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Moist Homemade Maple Walnut Zucchini Bread

moist homemade maple walnut zucchini bread - featured image
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A moist, nutty zucchini bread with a hint of maple sweetness and crunchy toasted walnuts, perfect for cozy mornings or afternoon snacks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup (220g) pure maple syrup (Grade A amber recommended)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 250g) shredded zucchini, squeezed dry
  • 1 cup (120g) chopped walnuts, toasted lightly

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly or line it with parchment paper.
  2. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
  3. Shred the zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  5. In another bowl, whisk the eggs until lightly beaten. Add maple syrup, oil, and vanilla extract and mix until smooth.
  6. Fold the shredded zucchini and toasted walnuts gently into the wet ingredients, being careful not to overmix.
  7. Pour the wet ingredients into the dry ingredients and fold just until no flour streaks remain.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Remove from oven and cool on a wire rack for at least 20 minutes before slicing.

Notes

Toast walnuts carefully to enhance flavor without burning. Squeeze zucchini dry to avoid soggy bread. If top browns too fast, tent with foil after 40 minutes. Let bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: zucchini bread, maple walnut bread, moist zucchini bread, homemade bread, easy baking, healthy snack, nutty bread, maple syrup dessert

Find it online: https://milacook.com/moist-homemade-maple-walnut-zucchini-bread-recipe-for-easy-baking-success/