Recipe from the Maple Syrup Cookbook, supplied by Judy Benjamin, Ben & Judy’s Sugarhouse, West Edmeston, NY

Yield: Makes 1 Large Loaf


  • 3 eggs
  • 1 cup Pure New York State Maple Syrup
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon, finely grated
  • 1½ cups grated zucchini
  • 1½ cups unbleached or all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Directions:Preheat over to 350°.  Grease a 9″ by 5″ pan and set aside. Beat the eggs with an electric mixer for 2 minutes. Gradually add the maple syrup, oil, vanilla,  and lemon zest. Stir in the zucchini. Combine the unbleached and wheat flours, baking powder, and  salt in a large bowl. Make a well in the center, then stir in the zucchini mixture. Blend just until  smooth, then turn into the prepared pan. Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.  Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.