Zutaten für Lemon Maple Zucchini Bread
- 2 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Lemon, Zest Of
- 1 1/2 cups grated zucchini
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Melted Butter
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Zubereitung von Lemon Maple Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the maple syrup, melted butter, eggs, lemon zest, and lemon juice.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Add the grated zucchini and fold until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
788g
Fat
98g
Carbs
150g
