Lemon Maple Zucchini Bread
Brighten up your baking repertoire with this irresistibly moist and flavorful Lemon Maple Zucchini Bread! This delightful recipe combines the natural sweetness of pure maple syrup with the zesty brightness of fresh lemon zest and juice, creating a perfectly balanced loaf that's light yet indulgent. The addition of grated zucchini keeps the bread incredibly tender while adding a touch of hidden nutrition. With the warm aroma of ground cinnamon and the option to include crunchy walnuts or pecans, this bread is a fragrant and wholesome treat perfect for breakfast, snack time, or dessert. Easy to prepare in just over an hour, this quick bread showcases the perfect harmony of tangy citrus, rich maple, and cozy spices, making it a must-try recipe for any season. Bake a loaf today and enjoy a slice of comfort with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 Large eggs
- 0.5 cup Maple syrup
- 0.5 cup Plain Greek yogurt
- 0.25 cup Unsalted butter, melted
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Grated zucchini (squeezed to remove excess moisture)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, whisk the eggs until lightly beaten. Add the maple syrup, Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract. Stir until well combined.
Gradually add the wet ingredients to the dry ingredients and gently stir until just incorporated. Be careful not to overmix.
Fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the Lemon Maple Zucchini Bread as is or with a smear of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 119.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
