Super Zucchini Maple Loaf
From chefmeow 15 years agoIngredients
- 4 cups grated zucchini shred with a medium size shredder shopping list
- 1-1/4 teaspoon salt divided use shopping list
- Canola cooking spray shopping list
- 2-1/4 cups unbleached flour plus extra to flour pans shopping list
- 2 teaspoons baking soda shopping list
- 1 tablespoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 2 eggs shopping list
- 2 egg whites shopping list
- 1 cup granulated sugar shopping list
- 1/3 cup canola oil shopping list
- 1/3 cup maple syrup shopping list
- 1/3 cup sour cream shopping list
- 1 tablespoon vanilla extract shopping list
- 3/4 cup chopped macadamia nuts shopping list
How to make it
- Sprinkle zucchini with 1 teaspoon of the salt and place on a dinner plate.
- Mix with your hands to distribute the salt.
- Place a heavy saucepan on top of the zucchini and let it sit for 20 minutes.
- Preheat oven to 350 then lightly coat 2 loaf pans with cooking spray then lightly with flour.
- In medium bowl stir together the flour, baking soda, spices and remaining salt then set aside.
- In mixing bowl beat eggs and egg whites on medium speed for 3 minutes.
- Add in sugar a little bit at a time then and beat exactly 5 minutes.
- While mixer is still running slowly pour in the canola oil, maple syrup and sour cream.
- Empty zucchini into a colander and squeeze with your hands to release any other water.
- Add vanilla and zucchini to the batter then beat in the dry ingredients on low just until mixed.
- Fold in the nuts and pour batter into the prepared pans.
- Bake 1 hour then remove to a rack and cool 10 minutes.
- Remove bread from pans and cool on a rack completely.
People Who Like This Dish 3
- gecko Cleveland, OH
- lasaf St. Paul, MN
- ttaaccoo Buffalo, NY
- chefmeow Garland, TX
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