Last Updated on October 27, 2022 by Ellen Christian
You’re going to love my Lemon Maple Zucchini Bread! Is anyone else overwhelmed with zucchini but me? We only planted ONE zucchini plant so that this wouldn’t happen. But, it’s gone crazy. And, then the neighbor brought over a bag of zucchini and summer squash because she had too much. And, I just couldn’t say no.
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Lemon Maple Zucchini Bread
So, now I have a dozen or more zucchini to deal with. Since no one but me actually LIKES zucchini, I need to bake with it. Or, toss it in the compost pile which would be a waste of perfectly good food.
For me, quick bread like this lemon maple zucchini bread is a dessert or a very occasional treat at breakfast time. I don’t like it super sweet so I avoid adding too much sugar or topping it with a glaze or cream cheese frosting. If your family is more of a fan of sweet desserts, you can certainly do that as well. A homemade cream cheese topping is one of my weaknesses.
PLEASE use real Vermont maple syrup. If you aren’t near Vermont or cannot get Vermont maple syrup, please buy 100% real maple syrup at the store not that fake stuff. The real taste of maple is one thing that makes this Lemon Maple Zucchini Bread stand out from all the rest.
If you’re planning on making pumpkin bread, learn how to cook pumpkin squash.
Is zucchini bread good for you?
This Lemon Maple Zucchini Bread can be part of a healthy diet as long as you enjoy it in moderation. We don’t do a lot of baked goods. But, zucchini bread is a great way to get more vegetables into your diet.
My husband is not a fan of many vegetables. But, hiding them in baked goods is an easy way to add them to his diet.
You could easily make a healthy zucchini carrot bread by using shredded carrots in place of some of the zucchini in this recipe. This is a moist healthy zucchini bread that is a great option for breakfast or as a snack.
Can I make this gluten-free?
If you need to make this lemon maple zucchini bread recipe gluten-free, you can use a gluten-free baking mix. I highly recommend this gluten-free flour because it’s an exact one to one replacement.
That means you don’t need to worry about conversion which can be tricky in gluten-free baking.
This is one of my favorite quick bread recipes, and I regularly give it as a gift near the holidays. You can wrap this quick bread once it’s cool and free it until the holidays are closer.
When I’m ready to give it as a gift, I like to use these gift bags with ties because it looks so much nicer than the messy plastic wrap. If you plan on giving the loaf right away, you can bake it in these paper loaf pans and give it that way.
How do I store Lemon Maple Zucchini Bread
This lemon maple zucchini bread can be wrapped in aluminum foil and left on the counter for two days. Or, you can wrap it and place it in the refrigerator for 3 to 5 days.
If you want to keep it for longer than that, you can slice it and freeze individual slices in the freezer. They should stay good in a freezer-proof bag for up to six months.
More quick bread recipes
Love this lemon maple zucchini bread? Try a few of these.
- Grain-Free Pumpkin Nut Bread
- Cranberry Almond Eggnog Bread
- Tart Lemon Bread
- Easy strawberry bread recipe
- How to make bananas last longer
Lemon Maple Zucchini Bread
Easy lemon maple zucchini bread with gluten free option
- 3 eggs
- 1 cup pure Vermont maple syrup
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- zest of one lemon, finely grated
- 1 1/2 cups grated zucchini or yellow summer squash
- 2 1/2 cups unbleached all purpose flour (or 2 1/2 cups gluten free baking mix)
- 1 tablespoon baking power
- 1/2 teaspoon salt
- Preheat oven to 350F. Grease 9x5 loaf pan and set aside.
- Beat eggs for two minutes. Gradually add maple syrup, oil, vanilla and lemon zest. Stir in zucchini.
- Combine the flours, baking powder and salt in a large bowl. Make a well in the center.
- Then stir in the zucchini mixture. Blend just until smooth.
- Turn into prepared pan.
- Bake for 50-60 minutes until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes.
- Remove and cool completely on wire rack.
Amount Per Serving: Calories: 331Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 133mgCarbohydrates: 49gFiber: 2gSugar: 21gProtein: 6g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.
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