Maple Zucchini Bread Recipe - Allrecipes.com
Maple Zucchini Bread Recipe

Maple Zucchini Bread

Recipe by  

"A moist zucchini bread with the flavor of maple."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
ADVERTISEMENT

Directions

  1. In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
  2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

This bread is delicious and while moist, it's not soggy like a lot of zucchini breads.

 
Most Helpful Critical Review
Sep 17, 2010

Veryy Sweet

 

19 Ratings

Jun 12, 2008

Well, I ALMOST gave this 3 stars instead of 4... but I'm still eating the stuff. The maple flavoring makes it taste like pancakes -- but not very good pancakes. I gives me that "artificial flavoring" after taste, too. The bread is really dry (and I only cooked it for about 45 minutes). I wouldn't make this again.

 
Nov 14, 2007

this is one of the very best breads that I have made...I have made it every holiday season for the past 4 years...the slight taste of maple is delicious

 
Sep 18, 2013

I cut the sugars back by half, used oatmeal instead of wheat germ (tight budget right now, I don't have extra money for ingredients I don't have on hand--I just ran the old fashioned oats through the food processor for a finer consistancy) and I flip-flopped the baking powder/baking soda amounts. I made muffins out of this recipe. Right before baking, I sprinkled each muffin mound with a cinnamon-sugar mixture. I was able to get 12 big muffins out of one recipe. Baked at 350*, they were done at exactly 22 minutes. Not only do they smell amazing, they taste fantastic. I will make these again.

 
Nov 05, 2008

Every holiday, this is the first bread to go!! One user noted that the bread is dry but she must NOT have cooked it correctly...as I've made it 12+ times and it is VERY MOIST!!

 
May 25, 2009

This was an excellent recipe. My husband took it to work and it was gone within minutes. I used between 2 and 3 cups of zucchini. The maple is suttle not overwhelming.

 
Oct 11, 2010

I thought this was a delightful recipe. I thought the flavor was wonderful and it turned out very moist!! I will definitely keep this one.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Zucchini Bread IV

See how to make a cinnamon-spicy, slightly sweet zucchini bread.

Chocolate Zucchini Bread I

This bread is moist and delicious—great for a snack or dessert.

Mom's Zucchini Bread

See how to make a super-moist, five-star quick bread.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States