A Day in the Kitchen

Zucchini Carrot Maple Bread

Once I started freezing green beans yesterday, I decided to tackle several cooking tasks while I had my apron on.  I made two salads (cucumber and cole slaw), chicken stock, and decided to use my zucchinis to make a loaf of zucchini bread.  The bread uses brown sugar and maple syrup which gives a very special flavor to the finished product.  Lurking in the delicious treat...carrots and zucchini.  See, I can get veggies in everything during the summer.