Around here, we all grew up loving zucchini bread. It’s a staple of late summer and early fall. I figured I could make it a little more local. Not everything is local, but most is…

• 2 1/2 cups shredded zucchini
• 3 eggs
• 1 1/2 cups maple syrup
• 1 cup sunflower oil
• 2 cups flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon extract*
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1/3 cup cocoa

Set zucchini aside. In a large mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and cocoa, mixing just until all ingredients are combined. Mix in the zucchini. Pour into 2 greased 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a toothpick inserted in center comes out clean.

*Cinnamon extract – fill empty extract bottle with vodka and one cinnamon stick. Let sit for 2 months.