The Best Zucchini Bread Recipe with Maple Sugar

Albert Wood

Looking for the ultimate zucchini bread recipe? If you're a gardener, you know the best way to use up any zucchini is in bread! I just love it when the garden gets overrun with these babies because it gives me the perfect excuse to make this family favorite. This easy, moist zucchini bread is perfect for any occasion. Made with wholesome ingredients like King Arthur All-Purpose Flour and Wood's Vermont Maple Sugar, this recipe delivers a sweet, spiced treat that’s hard to resist.

Tips for Perfect Zucchini Bread:

  • Use Fresh Zucchini: Grate the zucchini just before using it for the best texture and moisture.
  • Maple Sugar Sweetness: Wood's Vermont Maple Sugar adds a unique, rich sweetness that's healthier than refined sugar.
  • Mix-ins: Customize your bread with raisins or nuts for added texture and flavor.

Enjoy this delicious zucchini bread as a snack, breakfast treat, or dessert. The combination of warm spices, maple sweetness, and the rich flavor of King Arthur Flour makes it the best zucchini bread recipe you'll ever try. Add Wood's Vermont Maple Sugar to your pantry for an extra touch of sweetness in your baked goods. Happy baking!

The Best Zucchini Bread Recipe with Maple Sugar

Prep Time

15-20 minutes

Cook Time

50-60 minutes

Ingredients

  • 2 cups King Arthur All-Purpose Flour
  • 1 ½ cups Wood's Vermont Maple Sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup raisins
  • 1 cup walnuts chopped, or pecans (optional)

Directions

  1. Preheat the oven to 350°F. Grease two 8×4-inch loaf pans or line with parchment paper.
  2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, baking powder, and salt with a whisk. Set aside.
  3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
  4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
  5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
  6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
  7. This recipe should be baked in 2 - 8×4-inch loaf pans (not 9×5-inch pans).
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