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.

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Ingredients

Nutrition

Directions

  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

4 5

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.

5 5

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