Lemon Zucchini Bread

Preheat oven to 350 F. Spray 3 mini loaf pans with oil. I like to use mini loaf pans because it makes the kids feel like they are having breakfast in their “size.” I admit I could eat one of these in just one sitting!

Whisk eggs in a medium size bowl then add maple syrup, oil and vanilla extract. Stir in grated lemon zest, lemon juice and zucchini. Set the bowl aside.

In a large bowl combine flour and baking soda. Add wet ingredients into the dry ingredients and mix well. Divide batter evenly between the three pans, and bake for 35 minutes. Test them by inserting a sharp knife into the center of a loaf and make sure it comes out clean.

When done remove bread from the oven and let it cool in baking pans for at least 20 minutes before inverting them out of the pans onto a wire rack. This ensures that the bottoms don’t stick to the pans.

Slice, serve, enjoy, relax! Isn’t that a happy start to your morning!

Notes: These mini loaves freeze well and make great gifts for teachers. You can also make this recipe in one large loaf pan but bake it for at least 50 minutes.