Description
A delightful Maple Pecan Zucchini Bread that combines the sweetness of maple syrup with the crunch of pecans, perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup olive oil or melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Wash and grate the zucchini, then squeeze out excess moisture.
- In a large bowl, whisk together eggs, brown sugar, maple syrup, and olive oil until combined. Add zucchini and vanilla extract.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently. Fold in chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, replace eggs with flax eggs or applesauce.
- Consider adding chocolate chips or spices for variations.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Maple Pecan Zucchini Bread, Zucchini Bread Recipe, Baking, Breakfast, Snack