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Lemon-Maple Zucchini Bread

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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.”
READY IN:
1hr 20mins
YIELD:
1 large loaf
UNITS:
US

Ingredients Nutrition

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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