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Baking recipe · from the recipe book

Maple Walnut Zucchini Bread with Cinnamon Swirl

A moist, tender zucchini loaf ribboned with a cinnamon-walnut swirl and topped with a crackly maple-glazed walnut crust.

Maple Walnut Zucchini Bread with Cinnamon Swirl

Ingredients

  • 1½ medium280 gZucchinicoarsely grated and squeezed dry
  • 1¼ cups150 gAll-purpose flour
  • ½ cup60 gWhole wheat flour
  • 1 cup chopped130 gWalnutstoasted and chopped
  • ¼ cup60 gAlmond butter, no salt addedstirred well
  • ½ cup packed120 gBrown sugardivided
  • 3 tbsp60 gMaple syrupdivided
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gCanola oil
  • ⅓ cup80 gPlain yogurt, low-fat
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp8 gGround cinnamondivided
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1 tsp5 gUnsalted butterfor greasing the pan

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the butter.
  2. Toast the walnuts on a dry sheet pan in the heating oven for 7 to 8 minutes until fragrant, cool, then chop.
  3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
  4. Make the swirl: stir together one-third of the brown sugar, half of the cinnamon and half of the chopped walnuts. Set aside.
  5. In a medium bowl, whisk the all-purpose flour, the whole wheat flour, the remaining half of the cinnamon, the nutmeg, baking soda, baking powder and salt to make the dry mixture.
  6. In a large bowl, whisk the almond butter with the remaining two-thirds of the brown sugar and half of the maple syrup until smooth, then whisk in the eggs, canola oil, yogurt and vanilla.
  7. Stir the squeezed zucchini into the wet mixture, then fold in the dry mixture just until no dry streaks remain.
  8. Spread half the batter in the pan, sprinkle evenly with the cinnamon-walnut swirl, then top with the remaining half of the batter.
  9. Toss the remaining half of the walnuts with the remaining half of the maple syrup and scatter over the top.
  10. Bake 55 to 65 minutes, tenting with foil after 40 minutes if the nuts darken, until a toothpick in the center comes out clean.
  11. Cool in the pan 15 minutes, then turn out onto a rack and cool completely, 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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