Maple Zucchini Bread

The Official Vermont Maple Cookbook,Second Edition, p. 13

¾ cup sugar

2 teaspoons vanilla

½ cup vegetable oil

3 eggs

1 ½ cups pure maple syrup

2 teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

2 cups zucchini, unpeeled, grated

½ cup milk

½ cup chopped nuts

2 ½ cups flour

Preheat oven to 350F. Cream together sugar, vanilla, oil, eggs. 

Set aside some time for this: shredding this much zucchini is a serious commitment.

Add remaining ingredients and mix well. Pour into 1 large tube pan or 2 small greased bread tins. Bake for 55 minutes or until toothpick inserted in center comes out clean. 

I went the tube pan route, as you can see.

And for once, something I made in a tube pan actually came out of the pan in a connected tube!

My Rating: 5/5 "This is amazing. You thought you liked zucchini bread? You don't know what you're missing. This is everything you like about zucchini bread with a wonderful maple undertone. In short: You absolutely have to try this."