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Baking recipe · from the recipe book

Maple Spiced Zucchini Walnut Bread with Streusel

A moist, tender loaf warmed with cinnamon, ginger and maple, flecked with green zucchini and topped with a crunchy walnut-oat streusel.

Maple Spiced Zucchini Walnut Bread with Streusel

Ingredients

  • 1½ medium300 gZucchinicoarsely grated, squeezed lightly
  • 1¾ cups215 gAll-purpose flour
  • ⅓ cup40 gWhole wheat flour
  • ⅓ cup30 gOld-fashioned rolled oats
  • ¾ cup chopped90 gWalnutschopped
  • ⅓ cup120 gMaple syrup
  • ⅓ cup packed90 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ⅓ cup80 gPlain yogurt, low-fat
  • 1½ tbsp20 gUnsalted buttermelted
  • 1¼ tsp5 gVanilla extract
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment.
  2. Grate the zucchini, then squeeze it gently in a towel to remove some liquid; set aside.
  3. Melt the butter and chop the walnuts.
  4. Make the streusel: in a small bowl, stir together the oats, the melted butter, one quarter of the brown sugar, one third of the walnuts and half of the cinnamon until crumbly. Set aside.
  5. In a medium bowl, whisk the all-purpose flour, the whole wheat flour, the baking soda, baking powder, salt, ground ginger, nutmeg and the remaining half of the cinnamon.
  6. In a large bowl, whisk the eggs, maple syrup, the remaining three quarters of the brown sugar, canola oil, plain yogurt and vanilla until smooth.
  7. Stir the zucchini into the egg mixture, then add the all-purpose and whole wheat flour mixture and fold just until no dry streaks remain.
  8. Fold in the remaining two thirds of the walnuts.
  9. Scrape the batter into the pan, smooth the top and scatter the streusel evenly over it.
  10. Bake 60 to 65 minutes, tenting with foil after 40 minutes if the top browns fast, until a toothpick in the center comes out clean.
  11. Cool in the pan 15 minutes, then lift out and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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