Name: Whole Wheat Maple Zucchini Bread
Prep time: 5 min
Cook time: 35 min
Total time: PT-488422H25M7S
Cuisine: American
Ingredients: Olive oil (for the pan and in the batter); 1 small zucchini (about 1 cup grated, moisture squeezed out); Whole‑wheat flour (quantity as per recipe); Ground flaxseed (optional, for added nutrition); Ground cardamom (or swap with cinnamon or nutmeg); Baking powder; Baking soda; Fine sea salt; Large eggs; Dark maple syrup; Buttermilk; 1 orange, zested; Vanilla extract

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This Whole Wheat Maple Zucchini Bread is the kind of cozy, humble recipe I find myself turning to again and again. It’s wonderfully moist, subtly spiced, and lightly sweetened with dark maple syrup. With olive oil and buttermilk lending richness and depth, and the zing of orange zest and cardamom perfuming the loaf, it’s not just a healthy bake — it’s a fragrant treat that fills my kitchen with warmth.

Whole Wheat Maple Zucchini Bread

Why I Love This Recipe

I love how this bread manages to be both nourishing and indulgent. It’s a great way to use up extra zucchini, and the whole-wheat flour adds a hearty texture that pairs beautifully with the tender crumb. The maple syrup brings just the right amount of sweetness without being overpowering, and the orange zest and cardamom make it smell like it came straight out of a bakery. Plus, I only need one bowl to mix it all — less cleanup, more enjoyment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil, plus more for the pan
1 small zucchini
whole-wheat flour
ground flaxseed (optional)
ground cardamom
baking powder
baking soda
fine sea salt
large eggs
dark maple syrup
buttermilk
1 orange, zested
vanilla extract

Directions

I start by heating the oven to 400°F and greasing a 9-inch round cake pan with a bit of olive oil.
Then, I grate the zucchini (about 1 cup), and press out as much moisture as possible using a clean kitchen towel. This helps keep the bread light and fluffy.
In a medium bowl, I whisk together the whole-wheat flour, ground flaxseed (if I’m using it), cardamom, baking powder, baking soda, and salt.
In a separate, larger bowl, I whisk the olive oil with the eggs, maple syrup, buttermilk, orange zest, and vanilla extract. Once that’s smooth, I stir in the dry ingredients, then fold in the grated zucchini.
I pour the batter into the prepared pan and bake it for 30 to 35 minutes. I know it’s done when it’s golden brown, the edges pull away slightly, and a dry spaghetti noodle comes out clean when poked in the center.
After baking, I let the bread cool at room temperature before serving.

Servings and Timing

This recipe yields 1 round cake, which serves 8 to 12 people depending on how I slice it. It takes just 5 minutes to prep and 35–40 minutes to bake, so I can have it ready in under an hour.

Variations

I sometimes mix in a mashed banana for extra moisture and sweetness.
Fresh blueberries or raspberries add a nice pop of tartness.
For a more decadent version, I like adding chopped dark chocolate or walnuts.
I can switch the cardamom with cinnamon or nutmeg for a warmer flavor twist.

Storage/Reheating

I keep any leftovers in the fridge, where the bread stays fresh for up to a week. To reheat, I warm slices in the microwave for about 10–15 seconds or toast them lightly for a crisp edge. It also freezes well — I just wrap individual slices in parchment paper and freeze them in a zip-top bag.

FAQs

How do I keep zucchini bread from being soggy?

I make sure to squeeze out as much moisture as I can from the grated zucchini before adding it to the batter. That step really helps the texture.

Can I make this recipe gluten-free?

Yes, I’ve swapped in a 1-to-1 gluten-free flour blend with good results. The bread stays moist and flavorful.

What can I use instead of buttermilk?

If I’m out of buttermilk, I mix 2/3 cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. It works well as a substitute.

Is this bread sweet enough to serve as dessert?

Definitely. While it’s not overly sugary, the maple syrup and warm spices make it sweet enough to enjoy as a light dessert, especially with a dollop of whipped cream or yogurt.

Can I make this into muffins?

Yes, I’ve made muffins with this batter by dividing it into a greased muffin tin and baking for about 18–22 minutes. They turn out beautifully.

Conclusion

Whole Wheat Maple Zucchini Bread is the kind of recipe I return to for its comforting simplicity and beautiful balance of flavors. It’s healthy without being boring, sweet without being cloying, and always a hit whether I’m serving it for brunch, snacking in the afternoon, or winding down with a slice after dinner.