Healthy(ish) Zucchini Bread

Last night we made some 1 AM zucchini bread while watching Buffy. Our zucchini was too small to make a whole recipe, so we divided all the ingredient quantities by three. We had a little bit of a debate after it was done about whether to cover it or let it sit out overnight, but we ended up covering it and today it's super moist and delicious, so that seems to have been the right thing to do. However, if you like your zucchini bread with a little bit of a crust, its probably better not to - ours has absolutely none. Also, the point of this recipe in retrospect seems to have been the avoidance of both white flour and white sugar, as it calls for whole wheat flour and uses maple syrup instead of sugar, but we messed up and used white flour. It still tastes yummy, but is perhaps a little less healthful. Try it either way.



Healthy(ish) Zucchini Bread
adapted from Lemonbasil.blogspot.com

3 eggs
1/2 cup melted butter
1/2 cup canola oil
1 1/4 cup real maple syrup
Zest and juice of 1 lemon
3 cups zucchini, shredded
2 1/2 cups whole-wheat flour
1/2 tsp salt
1 tbs cinnamon
1 tsp baking soda
1/2 tsp baking powder


Preheat oven to 325. In a large bowl, beat the eggs, butter, oil, lemon zest, lemon juice, and maple syrup together.
In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini. Pour the batter into two greased 9 inch loaf pans. Bake 40 - 60 minutes, until a fork comes out clean, or if you like more of a crust, until the surface is dark brown.