Ingredients
- 180 g whole-wheat flour
- 120 g all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 180 ml Québec maple syrup
- 60 ml canola oil
- 300 g grated zucchini, squeezed lightly
- 60 g chopped walnuts
Method
- Heat the oven to 175°C and line a 23 x 13 cm loaf pan.
- Whisk the flours, baking soda, cinnamon, and salt.
- Whisk eggs, maple syrup, and oil; fold in the zucchini, then the dry ingredients and walnuts.
- Bake for 50 to 55 minutes, until a tester comes out clean; cool before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Use 180 ml maple syrup for 200 g sugar and add 30 g flour to absorb its extra moisture. Lower the oven from 190°C to 175°C.
Why Quebec maple syrup: Zucchini keeps the loaf moist with little oil, while whole-wheat flour and walnuts add fiber and texture. Maple's caramel character suits the warm spices and local Québec focus.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →