Lemon Zucchini Bread

  • Yield: 12 servings


1cup maple syrup
3large eggs
1/2cup oil
1teaspoon vanilla extract
1whole lemon, zested
1whole lemon, juiced
1 1/2cups grated zucchini
2 1/2cups all-purpose flour
1tablespoon baking powder


Preheat oven to 350 degrees. Spray 3 mini loaf pans with oil. I like to use mini loaf pans because it makes the kids feel like they are having breakfast in their “size.” I admit I could eat one of these in just one sitting!

Whisk eggs in medium size bowl then add maple syrup, oil, and vanilla extract. Stir in grated lemon zest, lemon juice, and zucchini. In a large bowl combine flour and baking soda. Add wet ingredients to the dry ingredients and mix well. Divide batter evenly between the three pans, and bake for 35 minutes. Test with sharp knife and make sure it comes out clean. Cool in baking pans for at least 20 minutes before inverting onto a wire rack. This ensures that the bottoms don’t stick to the pans.

Slice, serve, enjoy, relax! Isn’t that a happy start to your morning!

Notes: These mini loaves freeze well and make great gifts for teachers. You can also make this recipe in one large loaf pan but bake it for at least 50 minutes.