Maple-Lemon Zucchini Bread

Recipe from the Maple Syrup Cookbook, supplied by Judy Benjamin, Ben & Judy’s Sugarhouse, West Edmeston, NY

Yield: Makes 1 Large Loaf


Preheat over to 350°.  Grease a 9" by 5" pan and set aside.

Beat the eggs with an electric mixer for 2 minutes. Gradually add the maple syrup, oil, vanilla,  and lemon zest. Stir in the zucchini. Combine the unbleached and wheat flours, baking powder, and  salt in a large bowl. Make a well in the center, then stir in the zucchini mixture. Blend just until  smooth, then turn into the prepared pan.

Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.  Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.

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