Maple Zucchini Bread

Maple Zucchini Bread

By annamueser Published: September 20, 2012

• 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

1. Preheat oven to 325.
   
2. 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.
   
3. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean.
   

• Season: Fall