It’s nearly impossible to avoid heavy sweets throughout the winter. With this recipe from Crown Maple, you can make a delicious fruit-and-vegetable-filled breakfast dessert that makes an incredible gift. If you can get your zucchini from a Hudson Valley CSA, all the better!
Makes 4 loaves or 27 muffins
8 cups all-purpose flour
1 tsp baking powder
1 Tbsp baking soda
1 tsp Kosher salt
1½ lbs (about 5-6) ripe bananas
1½ lbs (about 4-5) grated zucchini squash
¾ Tbsp lemon juice
2 lbs (32 oz) Crown Maple sugar (a little more than 3 10-oz packages)
6 whole eggs
1 2/3 cup vegetable oil
1¼ cup candied/toasted nuts (like walnuts or pecans)
Combine dry ingredients in a mixing bowl and mix thoroughly.
In a separate bowl, whisk together wet ingredients. Mix wet ingredients into dry ingredients until combined. Combine bananas, zucchini, and nuts.
Pour into muffin cups or greased and parchment-lined loaf pans and bake at 330°F in a convection oven for 20-30 minutes or until inserted toothpick comes out clean. Let cool.
¾ lb (12 oz) Crown Maple sugar (a little more than 1 10-oz package)
5¾ oz glucose syrup
1 2/3 cups heavy cream
1 stick butter
2 cups royal icing or icing fondant
Place maple sugar and glucose in sauce pot. Add just enough water to make the sugar feel like wet sand.
In a separate pot, combine butter and cream and warm until mixture is just under a simmer. Do not boil.
Boil sugar and glucose until it reaches 239°F. Remove sugar from heat and slowly add cream/butter mixture, mixing constantly until combined.
Mix in royal icing or icing fondant (melted) until combined.
Ice immediately or store until use. (To use, melt icing gently over a double boiler; do not exceed 110°F when warming).