Zucchini Maple Bread

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 10

Calories: 110

Dietary: Vegetarian

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.

Directions

1
Preheat the oven to 350°F (175°C).
2
Lightly grease a standard 9x5-inch loaf pan with cooking spray or oil.
3
In a medium bowl, whisk together the flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
4
Add the chopped walnuts, raisins, and 1 tablespoon of sesame seeds to the dry ingredients and toss gently to coat. Set aside.
5
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.
6
Add the buttermilk and maple extract to the wet mixture and beat again until incorporated.
7
Stir the dry flour mixture and the shredded zucchini into the wet batter by hand just until combined. Do not overmix.
8
Pour the batter into the prepared loaf pan and smooth the top.
9
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
10
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 110kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.3g2%
Cholesterol 10mg4%
Sodium 230mg10%
Total Carbohydrate 18g6%
Dietary Fiber 1.5g6%
Sugars 3.8g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bread, breakfast, buttermilk, dessert, easy, maple, moist, quick bread, raisins, snack, vegetarian, walnuts, zucchini

Read it online: https://www.chefs-mate.com/recipe/zucchini-maple-bread/