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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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A variation of the zucchini bread that is fluffy and light, with a touch of sweetness. Ingredients:
4 eggs |
1 cup white sugar |
1 cup brown sugar |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
3 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 cup chopped walnuts |
2 cups peeled, chopped zucchini |
1 cup chopped, peeled apple |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
3. Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
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