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| Maple-Lemon Zucchini Bread | Printer-friendly version | |
| Recipe from the Maple Syrup Cookbook, supplied by Judy Benjamin, Ben & Judy’s Sugarhouse, West Edmeston, NY | ||
3 eggs
1 cup Pure New York State Maple Syrup
½ cup vegetable oil
1 teaspoon vanilla extract
zest of 1 lemon, finely grated
1½ cups grated zucchini
1½ cups unbleached or all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon salt
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.
Yield: 1 large loaf
©2008
New York State Maple Producers Association
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Last updated August 20, 2008