Maple Zucchini Bread Recipes
LEMON-MAPLE ZUCCHINI BREAD
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.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf 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.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
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