Maple Zucchini Bread
By September 20, 2012
Published:- Yield: 2 loaves
Ingredients
- 1/2 teaspoon Salt
- 3 eggs
- 3 cups Zucchini shredded, well packed
- 1/4 cup Butter melted
- 3/4 cup coconut oil raw, melted
- 1 1/4 cup maple syrup
- zest and juice of 1 lemon
- 3 cups whole wheat flour
- 1/2 cup flax seeds ground
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 cup nuts, chocolate chips or coconut flakes
Instructions
- Preheat oven to 325.
- In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
- Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean.
- Season: Fall