Super Zucchini Maple Loaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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SUPER ZUCCHINI MAPLE LOAF This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gleason Estate in Centerville, Texas in 1989. Ingredients:
4 cups grated zucchini shred with a medium size shredder |
1-1/4 teaspoon salt divided use |
canola cooking spray |
2-1/4 cups unbleached flour plus extra to flour pans |
2 teaspoons baking soda |
1 tablespoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 eggs |
2 egg whites |
1 cup granulated sugar |
1/3 cup canola oil |
1/3 cup maple syrup |
1/3 cup sour cream |
1 tablespoon vanilla extract |
3/4 cup chopped macadamia nuts |
Directions:
1. Sprinkle zucchini with 1 teaspoon of the salt and place on a dinner plate.
2. Mix with your hands to distribute the salt.
3. Place a heavy saucepan on top of the zucchini and let it sit for 20 minutes.
4. Preheat oven to 350 then lightly coat 2 loaf pans with cooking spray then lightly with flour.
5. In medium bowl stir together the flour, baking soda, spices and remaining salt then set aside.
6. In mixing bowl beat eggs and egg whites on medium speed for 3 minutes.
7. Add in sugar a little bit at a time then and beat exactly 5 minutes.
8. While mixer is still running slowly pour in the canola oil, maple syrup and sour cream.
9. Empty zucchini into a colander and squeeze with your hands to release any other water.
10. Add vanilla and zucchini to the batter then beat in the dry ingredients on low just until mixed.
11. Fold in the nuts and pour batter into the prepared pans.
12. Bake 1 hour then remove to a rack and cool 10 minutes.
13. Remove bread from pans and cool on a rack completely.
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