This Zucchini Maple Bread is a delightful quick bread that balances the subtle earthiness of fresh zucchini with the rich, caramel-like sweetness of maple extract and brown sugar. The batter is enriched with buttermilk for tenderness and studded with chopped walnuts and plump raisins for texture and flavor depth. It has a dense, moist crumb similar to banana bread but with a unique vegetable twist that keeps it light yet satisfying. Perfect for breakfast, brunch, or an afternoon snack with coffee, this loaf is a wonderful way to use up summer zucchini. It&# 226;ÂÂs easy to mix together and bakes into a golden, aromatic loaf that freezes well for later enjoyment.
Zucchini Maple Bread
Description
This Zucchini Maple Bread is a delightful quick bread that balances the subtle earthiness of fresh zucchini with the rich, caramel-like sweetness of maple extract and brown sugar. The batter is enriched with buttermilk for tenderness and studded with chopped walnuts and plump raisins for texture and flavor depth. It has a dense, moist crumb similar to banana bread but with a unique vegetable twist that keeps it light yet satisfying. Perfect for breakfast, brunch, or an afternoon snack with coffee, this loaf is a wonderful way to use up summer zucchini. It's easy to mix together and bakes into a golden, aromatic loaf that freezes well for later enjoyment.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Lightly grease a standard 9x5-inch loaf pan with cooking spray or oil.
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In a medium bowl, whisk together the flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
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Add the chopped walnuts, raisins, and 1 tablespoon of sesame seeds to the dry ingredients and toss gently to coat. Set aside.
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In a large bowl, beat the egg, egg white, brown sugar, regular sugar, and oil with an electric mixer on medium speed until smooth and well combined.
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Add the buttermilk and maple extract to the wet mixture and beat again until incorporated.
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Stir the dry flour mixture and the shredded zucchini into the wet batter by hand just until combined. Do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 690.6kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1402.9mg59%
- Total Carbohydrate 127.8g43%
- Dietary Fiber 9.5g38%
- Sugars 23.1g
- Protein 18.7g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled slices tightly in plastic wrap or foil and store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Ingredient Tip: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
Variation: Feel free to add 1/2 teaspoon of cinnamon to the dry ingredients for extra warmth.
Cooking Note: Zucchini moisture content can vary. If the batter looks too wet, you can add an extra tablespoon of flour.
