Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon-Maple Zucchini Bread Recipe
    Lost? Site Map

    Lemon-Maple Zucchini Bread

    Lemon-Maple Zucchini Bread. Photo by Boomette

    1/1 Photo of Lemon-Maple Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Whisper's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    large l ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 08, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2011

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon-Maple Zucchini Bread

    Serving Size: 1 (1089 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3138.3
     
    Calories from Fat 1160
    36%
    Total Fat 128.8 g
    198%
    Saturated Fat 19.7 g
    98%
    Cholesterol 558.0 mg
    186%
    Sodium 2524.1 mg
    105%
    Total Carbohydrate 451.3 g
    150%
    Dietary Fiber 19.7 g
    79%
    Sugars 197.1 g
    788%
    Protein 56.4 g
    112%

    The following items or measurements are not included:

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites