LEMON-MAPLE ZUCCHINI BREAD

Lemon-Maple Zucchini Bread image

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

Time 1h20m

Yield 1 large loaf

Number Of Ingredients 10

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

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