Whole Wheat Maple Zucchini Bread

Whole Wheat Maple Zucchini Bread

Updated Aug. 7, 2025

Recipe Overview

A moist, tender loaf infused with warm maple sweetness and subtle citrus notes from orange zest, balanced by the earthy depth of whole-wheat flour and the light, vegetal flavor of shredded zucchini. The cardamom adds a gentle, aromatic complexity, making it ideal for breakfast, snacking, or as a sweet side to coffee or tea.

Prep & Cook Time

• Total Time: 45 minutes

• Prep Time: 5 minutes

• Cook Time: 40 minutes

Ingredients (Yields 1 round loaf, ~8 slices)

• 120 ml (½ cup) olive oil, plus extra for pan greasing

• 1 small zucchini (about 200–250g, unpeeled)

• 224g (1¾ cups) whole-wheat flour (King Arthur “Golden Wheat” Whole Wheat Flour is recommended; see notes)

• 15g (2 tablespoons) ground flaxseed (optional, for added fiber and structure)

• 1 tsp ground cardamom (light, warm spice)

• 1 tsp baking powder (leavening agent)

• ½ tsp baking soda (leavening agent)

• ½ tsp fine sea salt

• 2 large eggs (room temperature, for binding and moisture)

• 180 ml (¾ cup) dark maple syrup (grade A or B, rich in flavor)

• 160 ml (⅔ cup) buttermilk (room temperature, for tangy richness; substitute with 1 cup milk + 1 tbsp lemon juice, left to curdle for 5 minutes)

• 1 orange (zest only, about 1 tbsp zest; use organic, unwaxed orange for best flavor)

• 1 tsp vanilla extract (pure, for depth)

Equipment

• Digital scale (optional, for precise measurements)

• Box grater (coarse side)

• Medium mixing bowl (for dry ingredients)

• Large mixing bowl (for wet ingredients)

• Silicone spatula or whisk

• 9-inch (23cm) round cake pan (non-stick or lightly greased)

• Cooling rack

• Toothpick or thin wooden skewer (for testing doneness)

Detailed Preparation Steps

Step 1: Preheat Oven & Prep Pan

Preheat oven to 204°C (400°F) (convection or conventional; adjust if using a fan-forced oven). Lightly grease the 9-inch round cake pan with olive oil, then line the bottom with parchment paper (optional but recommended for easy removal).

Step 2: Process Zucchini for Moisture Control

Grate the unpeeled zucchini using a box grater (coarse side) to yield ~1 cup of shredded zucchini. Transfer to a clean kitchen towel or colander, then twist/wring the towel to remove excess moisture (press firmly to extract 70–80% of liquid). Note: Excess moisture causes the bread to sink; this step ensures a light, cake-like texture. Set aside.

Step 3: Sift & Combine Dry Ingredients

In a medium mixing bowl, sift the whole-wheat flour, ground flaxseed (if using), ground cardamom, baking powder, baking soda, and salt. Sifting removes lumps and aerates the mixture, promoting even rise. Whisk thoroughly to blend all dry ingredients into a uniform base.

Step 4: Mix Wet Ingredients

In a large mixing bowl, whisk the olive oil until smooth. Add the room-temperature eggs one at a time, whisking continuously to emulsify (no visible oil separation). Gradually pour in the dark maple syrup, followed by buttermilk, whisking to integrate. Stir in the orange zest and vanilla extract, creating a smooth, glossy wet batter.

Step 5: Combine Wet & Dry Mixtures

Pour the dry ingredient mixture into the wet batter in three additions, whisking just until no dry streaks remain (overmixing develops gluten, leading to a dense loaf). Gently fold in the drained shredded zucchini using a silicone spatula, cutting through the batter in a “Z” pattern until evenly distributed.

Step 6: Bake & Test Doneness

Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake at 204°C (400°F) for 30–35 minutes. To test doneness: insert a toothpick/spaghetti skewer into the center; it should emerge with only a few moist crumbs (not wet batter). If the top browns too quickly, cover loosely with foil for the final 5 minutes.

Step 7: Cool & Store

Remove the bread from the oven and let it rest in the pan for 10 minutes. Transfer to a cooling rack and cool completely (at least 30 minutes) before slicing.

Storage: Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to 1 week. For longer storage, wrap tightly in plastic and freeze for 3 months.

Chef’s Tips & Variations

• Flour Substitution: If King Arthur’s White Whole Wheat Flour is unavailable, use “Golden Wheat” Whole Wheat Flour (renamed from “White Whole Wheat” in 2024, same formula).

• Texture Adjustments: For extra tenderness, add ¼ cup chopped walnuts, pecans, or raisins to the batter before folding in zucchini.

• Syrup Balance: Reduce maple syrup to ½ cup for less sweetness (some find ¾ cup overpowering; adjust based on syrup intensity).

• Vegetable Additions: For savory twists, mix in ½ cup shredded cooked chicken + ½ cup halved cherry tomatoes, plus a pinch of salt/pepper (adds heartiness).

Community Notes

• “The bread’s subtle cardamom aroma is a game-changer—paired with fresh orange zest, it feels sophisticated yet approachable.”

• “A large dome is normal; it deflates slightly during cooling, but texture remains moist and springy.”

Note: All measurements are weight-based for precision; adjust by volume only if weight tools are unavailable (e.g., 1 cup = 120g flour, 240g sugar, etc.).