Recipe by Marian Collins
"A moist zucchini bread with the flavor of maple."
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packed brown sugar
maple flavored extract
2 1/2 cups
This bread is delicious and while moist, it's not soggy like a lot of zucchini breads.
Well, I ALMOST gave this 3 stars instead of 4... but I'm still eating the stuff.
The maple flavoring makes it taste like pancakes -- but not very good pancakes. I gives me that "artificial flavoring" after taste, too.
The bread is really dry (and I only cooked it for about 45 minutes).
I wouldn't make this again.
this is one of the very best breads that I have made...I have made it every holiday season for the past 4 years...the slight taste of maple is delicious
Every holiday, this is the first bread to go!! One user noted that the bread is dry but she must NOT have cooked it correctly...as I've made it 12+ times and it is VERY MOIST!!
I cut the sugars back by half, used oatmeal instead of wheat germ (tight budget right now, I don't have extra money for ingredients I don't have on hand--I just ran the old fashioned oats through the food processor for a finer consistancy) and I flip-flopped the baking powder/baking soda amounts. I made muffins out of this recipe. Right before baking, I sprinkled each muffin mound with a cinnamon-sugar mixture. I was able to get 12 big muffins out of one recipe. Baked at 350*, they were done at exactly 22 minutes. Not only do they smell amazing, they taste fantastic. I will make these again.
This was an excellent recipe. My husband took it to work and it was gone within minutes. I used between 2 and 3 cups of zucchini. The maple is suttle not overwhelming.
I thought this was a delightful recipe. I thought the flavor was wonderful and it turned out very moist!! I will definitely keep this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 120
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