Lemon-Maple Zucchini Bread

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease 9" x 5" loaf pan and set aside.
  3. Beat the eggs with an electric mixer for 2 minutes.
  4. Gradually add the maple syrup, oil, vanilla, and lemon zest.
  5. Stir in the zucchini.
  6. Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
  7. Make a well in the center, then stir in the zucchini mixture.
  8. Blend just until smooth, then turn into the prepared pan.
  9. Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
  10. Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Most Helpful

I made this recipe using orange zest because I did not have lemon zest in the house. I think I will try lemon next time due to personal taste. The bread was a bit dry, but I would be willing to try again with a bit shorter cooking time.

Chef yummy yum yum! January 08, 2012

I made the recipe in 12 muffins. I reduced the maple syrup to 1/2 cup. It was sweet enough for our taste. I baked the muffins 25 minutes. They turned out perfect. The lemon is hard to taste. So maybe I'll add more lemon zest another time. thanks Whisper :) made for Bargain Basement tag game

Boomette December 07, 2011