Lemon-Maple Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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:
3 eggs |
1 cup pure maple syrup |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
1 lemon, zest of, finely grated |
1 1/2 cups grated zucchini or 1 1/2 cups summer squash |
1 1/2 cups unbleached flour |
1 cup whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
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.
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