Whole Wheat Maple Zucchini Bread

Name: Whole Wheat Maple Zucchini Bread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1 cake (8 to 12 servings)
Ingredients: 1/2 cup/120 milliliters cup olive oil, plus more for the pan; 1 small zucchini; 1 3/4 cups/224 grams whole-wheat flour; 2 tablespoons ground flaxseed (optional); 1 teaspoon ground cardamom; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 large eggs; 3/4 cup/180 milliliters dark maple syrup; 2/3 cup/160 milliliters buttermilk; 1 orange, zested; 1 teaspoon vanilla extract

By Ifrah F. Ahmed

Published Aug. 1, 2025

Whole Wheat Maple Zucchini Bread — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: (0)
Comments: Read comments

This zucchini bread is not flashy, but its simple goodness will have you making it again and again. Moisture is an essential for a good zucchini bread, and while grated zucchini typically provides it, this recipe gets some additional help from olive oil and buttermilk. The incorporation of cardamom and orange zest will make your home smell like the most fragrant of bakeries. Maple syrup also adds a subtle sweetness and balances the earthiness of the whole-wheat flour. This zucchini bread is lovely as written, but you can also incorporate mashed bananas, fresh berries, chopped chocolate or your favorite nut.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:1 cake (8 to 12 servings)

½cup/120 milliliters cup olive oil, plus more for the pan
1small zucchini
1¾cups/224 grams whole-wheat flour
2tablespoons ground flaxseed (optional)
1teaspoon ground cardamom
1teaspoon baking powder
½teaspoon baking soda
½teaspoon fine sea salt
2large eggs
¾cup/180 milliliters dark maple syrup
⅔cup/160 milliliters buttermilk
1orange, zested
1teaspoon vanilla extract

Ingredient Substitution Guide

Preparation

Step 1
Heat your oven to 400 degrees. Grease a 9-inch round cake pan with olive oil.
Step 2
Grate the zucchini (you should get about 1 cup), then squeeze it in a clean kitchen towel (or paper towels) to extract as much liquid as possible. (The less moisture the zucchini has, the lighter the zucchini bread will be.) Set aside.
Step 3
In a medium bowl, whisk together flour, flaxseed (if using), cardamom, baking powder, baking soda and salt.
Step 4
In a large bowl, whisk the ½ cup olive oil with the eggs, maple syrup, buttermilk, orange zest and vanilla extract. Add in the flour mixture and once the flour is fully incorporated, fold in the grated zucchini.
Step 5
Transfer the batter to the cake pan and bake for 30 to 35 minutes, until the bread is brown all over, the edges begin to pull away from the pan and the center is fully cooked. To test the center, stick in a piece of dried, uncooked spaghetti; if it comes out clean, the zucchini bread is ready to take out of the oven.
Step 6
Let cool at room temperature. Zucchini bread can be stored in the fridge for up to 1 week.