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Maple Sweetened Zucchini Bread | Little Hill Sugarworks, Craft-made Small-batch Pure Vermont Maple Syrup. Recipe by Katie Webster

Maple-Sweetened Zucchini Bread

These wholesome zucchini-packed loaves have a light maple sweetness. Slices are sturdy enough to pack into a lunchbox thanks to a hearty dose of oats.
Servings 10
Author Katie Webster


  • 2 cups whole-wheat flour , preferably white whole- wheat
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup dark pure maple syrup
  • 3 large eggs
  • ½ cup avocado oil or organic canola oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter , melted
  • 1 pound zucchini , shredded (about 3 ½ cups)
  • ¾ cup rolled oats
  • 2 tablespoons granulated maple sugar


  1. Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  3. Beat maple syrup, eggs, oil and vanilla in a large bowl with an electric mixer on medium speed until smooth. Beat in butter. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats stir until just combined. Divide the batter between the two prepared pans. Sprinkle with maple sugar if using.
  4. Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 50 to 56 minutes. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.