10 ounces zucchini
2 large eggs
1/2 cup buttermilk
3 tablespoons canola oil
2 tablespoons light brown muscovado sugar
1 tablespoon pure cane granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon fine sea salt, plus more
2 sticks unsalted butter, at room temperature
3 tablespoons apricot preserves
1/4 cup clarified butter, for cooking
1 1/2 cups pure Grade B maple syrup, warmed
1/2 cup walnuts, toasted and coarsely chopped
Confectioners' sugar, optional
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