If you’re searching for a cozy, flavorful loaf that turns humble zucchini into an all-star treat, this Maple Pecan Zucchini Bread is your answer. The melding of sweet maple syrup, toasty pecans, and a hint of spice creates an irresistibly moist bread with the perfect crunch in every bite. It’s the kind of recipe that feels special enough for brunch yet easy enough for a weekday snack, making it the ultimate way to celebrate summer produce and the tastes of fall — all in one magical loaf.

Maple Pecan Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few fresh ingredients, you’ll be amazed at how each component brings out the best in Maple Pecan Zucchini Bread. Every item on this list is chosen for flavor, moisture, or crunch, so don’t underestimate their role in creating that perfect loaf.

All-purpose flour: Provides a sturdy, yet tender structure for the bread without making it dense.
Baking soda: Gives the loaf a lovely lift and keeps it fluffy.
Salt: Enhances all the other flavors, making both sweet and nutty notes pop.
Ground cinnamon: Brings comforting warmth and a subtle spice that’s classic for quick breads.
Ground nutmeg (optional): Adds an extra dose of cozy, aromatic spice—perfect if you love depth of flavor.
Large eggs: Help bind everything together and create a rich, moist texture.
Maple syrup: The star sweetener, offering unique flavor and natural sweetness instead of plain sugar.
Vegetable oil: Keeps the loaf extra moist while letting other flavors shine.
Vanilla extract: Rounds out the flavors and pairs beautifully with both maple and pecans.
Grated zucchini: Sneaks in a ton of moisture and a touch of green that melts away after baking.
Chopped pecans: Bring crunch and buttery flavor; toasting them first enhances their richness.

How to Make Maple Pecan Zucchini Bread

Step 1: Preheat the Oven and Prepare Your Pan

Set your oven to 350°F (175°C) so it’s ready for baking. Either grease a standard 9×5-inch loaf pan or line it with parchment paper—this ensures a quick release and keeps your Maple Pecan Zucchini Bread perfectly intact.

Step 2: Prepare the Zucchini

Grab your box grater and shred the zucchini. The secret to preserving your bread’s texture is squeezing out as much moisture as possible after grating. Use a clean dish towel or cheesecloth to wring it out until it’s just damp—this keeps the loaf moist, never soggy.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and (if using) nutmeg. These dry ingredients form the base of Maple Pecan Zucchini Bread and set up the flavors you’ll taste in every slice.

Step 4: Mix the Wet Ingredients

Grab a larger mixing bowl and whisk the eggs, maple syrup, oil, and vanilla extract until smooth and slightly frothy. This sweet and aromatic mixture is what gives your loaf that signature flavor and a beautiful, barely-sweet aroma.

Step 5: Combine the Wet and Dry

Gently fold the dry ingredients into the wet mixture. Take care not to overmix—the batter should be just combined. This keeps your bread tender, not tough.

Step 6: Fold in Zucchini and Pecans

Add your squeezed zucchini and the chopped pecans, folding them in gently. Make sure everything is evenly distributed so every bite of Maple Pecan Zucchini Bread is as good as the last.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with a scent so delicious you’ll start counting down the minutes.

Step 8: Cool the Bread

Let the loaf rest in the pan for about 10 to 15 minutes, which makes it easier to remove. Then transfer your Maple Pecan Zucchini Bread to a wire rack to cool completely—patience pays off with perfect slices!

Step 9: Serve and Enjoy

Once cooled, slice up your bread and serve it plain or enjoy with a pat of butter for a little indulgence. The mix of sweet, nutty, and aromatic flavors will make every bite feel like a treat.

How to Serve Maple Pecan Zucchini Bread

Garnishes

A slice of this bread looks gorgeous on its own, but if you want to dress it up, try a light dusting of powdered sugar or an extra drizzle of maple syrup right before serving. Chopped pecans sprinkled on top add even more crunch and make the loaf look as inviting as it tastes.

Side Dishes

Maple Pecan Zucchini Bread is right at home with a cup of coffee or hot tea. For brunch, pair it with Greek yogurt and fresh berries. For a simple breakfast, it goes wonderfully alongside eggs or even a smoothie—its sweetness balances savory and fruity flavors alike.

Creative Ways to Present

For a little wow factor, slice the loaf, toast the pieces lightly, and serve with cream cheese or whipped maple butter. You can also cut the bread into cubes for a brunch platter or even layer slices with yogurt and fruit for a show-stopping parfait.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Maple Pecan Zucchini Bread, keep it fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and flavorful for up to three days—if it lasts that long!

Freezing

This bread freezes beautifully. Simply wrap the entire loaf (or individual slices) tightly in plastic and then foil before placing in the freezer. When stored this way, Maple Pecan Zucchini Bread keeps well for up to three months without losing any of its fresh-baked charm.

Reheating

To enjoy that “just-baked” warmth, pop a slice in the microwave for about 15 seconds, or toast it gently in a toaster oven. This revives its irresistible aroma and brings out the flavor of the pecans and maple all over again.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap in half whole wheat flour for a slightly nuttier flavor and extra nutrition, but a full swap might make the loaf more dense. A 50/50 split works great without sacrificing tenderness.

Do I need to peel the zucchini before grating?

No need to peel! The skin is tender and melts right into the loaf, adding extra nutrients and that beautiful hint of green throughout your Maple Pecan Zucchini Bread.

Is it possible to make this recipe vegan?

Yes—replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use your favorite non-dairy milk or yogurt to keep moisture if needed. The bread will still turn out deliciously moist.

How do I know when the bread is fully baked?

The best way to tell is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, your Maple Pecan Zucchini Bread is good to go. Avoid opening the oven too early for best results.

Can I add other mix-ins?

Definitely! Feel free to add in a handful of chocolate chips, dried cranberries, or even swap walnuts for pecans to suit your taste. Just be careful not to overload the batter, so the bread bakes evenly.

Final Thoughts

If you haven’t baked up a loaf of Maple Pecan Zucchini Bread yet, I hope this inspires you to try it soon. Every slice is a celebration of simple, wholesome ingredients—and a sweet little reminder of how comforting homemade baking can be. Give it a go, and you might just find yourself making it again and again!

Maple Pecan Zucchini Bread Recipe

★★★★★

5.1 from 9 reviews

Author: Ella
Total Time: 1 hour 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Maple Pecan Zucchini Bread is a delightful twist on traditional zucchini bread, with the warm flavors of maple syrup and pecans adding a delicious sweetness and crunch. This moist and flavorful bread is perfect for breakfast, snacking, or dessert.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Zucchini: Grate the zucchini and place it in a clean dish towel or cheesecloth. Squeeze out the excess moisture and set aside.
Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs, maple syrup, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined—do not overmix.
Add Zucchini and Pecans: Fold in the grated zucchini and chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Bread: Allow the bread to cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and Enjoy: Slice and serve plain or with a spread of butter for an extra indulgent treat.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: Maple Pecan Zucchini Bread, Zucchini Bread, Maple Pecan Bread, Sweet Bread, Baking, Breakfast, Snack, Dessert