Wednesday, August 13, 2014

Maple-Lemon Zucchini Bread

There is maple syrup in my blood; my family has been tapping maple trees in the middle of winter for quite a few generations.  Although any tapping I do at my own home is purely for my children’s entertainment, I still am connected to the family farm through my uncle, and pure maple syrup is always stocked in its mason jars on my fruit cellar shelves.  I grew up using syrup in place of sugar in many recipes, it was the farm way to use what was on hand rather than making a special purchase.  I don’t know what I am going to do when my supplier retires, I may have to start saving now for future syrup purchases.

Here is another recipe to use up the summer zucchini extravaganza.

3 eggs
1 cup pure maple syrup
½ cup vegetable oil
1 tsp. vanilla
zest of 1 lemon, finely grated
1 ½ cups grated zucchini
1 ½ cups all purpose flour
1 cup whole wheat flour
1 T. baking powder
½ tsp. salt
½ cup dried cranberries

Preheat oven to 350°F. Grease a loaf pan and set aside.

Beat eggs with an electric mixer for 2 minutes. Gradually add the maple syrup, oil, vanilla and lemon zest.  Stir in the zucchini. In a separate bowl combine the flours, baking powder and salt.  Make a well in the center and stir in the wet mixture. Blend until just smooth and add the cranberries.  Pour into prepared pan and bake for 50-60 minutes or until a tester comes out clean. Cool in the pan for 5-10 minutes before turning out onto a wire rack.

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