Before I left for vacation, I was given a very large zucchini from someone’s garden.  I didn’t want it to go to waste, so I shredded it and froze it in Ziplock freezer bags and put it in the freezer.  Today I was ready for some zucchini bread, so I took the bags out of the freezer and let them defrost on the counter. 

After draining out as much water as possible, it was time to put things together.  I fished out a recipe from my mom’s archives and adapted it a bit.  I think maple syrup and zucchini get along very well together.  I put in a whole cup of pure maple syrup in the batch.  The smell of maple in the kitchen was intoxicating. 

And if that wasn’t enough. I thought I would make some maple butter to go with these beauties. My first attempt at making it the Quebeçois way didn’t come out so well, I think I didn’t boil the syrup long enough.  Not to worry, I just did it the simple way.  Butter + maple syrup= maple butter.  The butter helped take away some of the sweetness.  I know what I will be spreading on my toast in the morning.

The bread came out so good.  It was full of maple flavor.  I am pretty sure my husband liked it since he ate almost an entire loaf by himself.  And then when I had the audacity to bring the other loaf to work, he called looking for it because he was in the mood for the some more.  If I leave the sweets home with him, he complains he is getting fat.  If I take them away, he complains because he wants more.  And they say woman are complicated. 

Maple Zucchini Nut Bread with Maple Butter

by The Sweet Chick

Prep Time: 10-15 minutes

Cook Time: 45-50 minutes

Keywords: bake zucchini maple syrup maple butter bread 

Ingredients (2 loaves, 2 cups butter)

For the bread

• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup oil
• 1 cup pure maple syrup
• 2 cups shredded zucchini
• 1 cup raisins
• 1 cup chopped walnuts

For the maple butter

• 3/4 cup butter, softened
• 1 cup pure maple syrup

Instructions

For the bread

Preheat oven to 350º F.

In a large bowl, combine all the dry ingredients.

In a small bowl, whisk together the eggs. Then add the vanilla, oil, and maple syrup and whisk well.

Next add the wet ingredients to the large bowl with the dry ingredients. Mix together with a hand mixer.

Then shred the zucchini with a hand grater or food processor and add to the mix.

Add raisins and chopped walnuts. Mix with hand mixer until all ingredients are well incorporated.

Divide the batter into two loaf pans and bake at 350º for 45-50 minutes or until toothpick inserted in middle comes out clean.

Let loaves cool before slicing.

For the maple butter

Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened.

Add maple syrup and mix together with hand mixer until smooth.

Place in fridge for 1 hour to set.

After it is set, slice yourself a piece of bread and spread it generously with maple butter. Enjoy!