Zucchini and Apple Bread (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Ingredients:
nonstick spray |
1 cup finely grated zucchini (about 1 zucchini) |
1 cup grated green apple, peeled and cored (about 1 apple) |
1 1/4 cups packed light brown sugar |
1 cup canola oil |
3 large eggs |
1 teaspoon vanilla extract |
3 cups plus 1/2 teaspoon all-purpose flour |
1/4 teaspoon kosher salt |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon freshly ground nutmeg |
1 1/2 cups chopped walnuts |
Directions:
1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
3. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.
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