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A loaf of sliced zucchini bread next to some fresh zucchinis.

Zucchini Bread

A moist, slightly sweet zucchini bread with a touch of maple. Perfect for an anytime snack.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 300kcal


  • 2 cups all-purpose flour 240g
  • 1 teaspoon baking soda 6g
  • 1 teaspoon baking powder 4g
  • 1 teaspoon salt 5g
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 eggs large
  • 1 cup packed brown sugar 200g
  • ½ cup granulated sugar 100g
  • 1/2 cup apple sauce 120mL
  • 1/2 cup vegetable oil 120mL
  • 1 tablespoon vanilla extract
  • 2 cups zucchini grated, 250g
  • 1 1/2 cup chopped walnuts


  • Preheat oven to 350F. Line a 9x5 Inch loaf pan with parchment paper or butter and flour It.
  •  Shred two cups of zucchini and set aside. Toast the walnuts and give them a rough chop.
    Maple Walnut Zucchini Bread
  • Add the flour, salt, baking soda, baking powder, cinnamon, and allspice to a large bowl then whisk together to combing and set aside. I always sift my dry ingredients but it is not a must do for this recipe.
  • Beat eggs, and both sugars in a bowl until lighter in color and have a thicker consistency. Add the apple sauce, oil, and vanilla then miix to combine.
    Maple Walnut Zucchini Bread
  • Pour the wet mixture into the dry then stir until almost combined. Add the walnuts and zucchini fold in until distributed.
  • Pour batter into the prepared loaf pan and bake at 350F for one hour or until a skewer inserted into the center comes out clean. If you oven runs a bit cool bake at 375 for 10 minutes then lower to 350F for the remaining 50 minutes or so.
    Maple Walnut Zucchini Bread



  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • You can totally add chocolate chips to this recipe. I would recommend one cup if that's something you'd like to try. 
  • This zucchini bread is ULTRA moist so be sure to give it the time it needs in the oven. After an hour baking do a check in the center using a skewer. If it does not come out clean go another ten minutes. 
  • I love allspice in this bread but you can use just the cinnamon or add your favorites like cardamom, ginger or nutmeg.
  • Try not to eyeball the zucchini, two cups is plenty. If you want to add more then skip the applesauce. 


Serving: 102g | Calories: 300kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg