Maple Zucchini Bread

This one is my own adaptation of a Mennonite recipe and is useful for using up a glut of zucchini's at this time of the year.

Maple Zucchini Bread
3 large eggs
3/4 cup maple syrup
1/2 cup vegetable oil
2 cups, raw, grated zucchini
1 Tablespoon lemon juice
3 cups flour (I used 2 c whole wheat + 1 c white)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 cup coarsely chopped nuts

Preheat oven to 350F and grease two 8" loaf pans or one 14" loaf pan. (I also flour the bottom.)

Combine eggs, syrup, oil, zucchini and lemon juice in a large bowl and beat well. Sift together the dry ingredients and add them to the zucchini mixture. Mix until blended. Add the nuts.

Pour the mixture into the loaf pan(s) and bake for 1 hour. Remove bread from pans and cool on a rack.