Wednesday, July 22, 2009

Zucchini Apple Bread

2 Cups all purpose flour (I use 1/2 all purpose, 1/2 wheat)
1 Cup granulated sugar
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
2/3 Cup vegetable oil
2 eggs
1 tsp vanilla extract
1 small zucchini, peeled and shredded (about 1 1/4 cups)
1 small apple, peeled and shredded (I chop mine into smaller chunks)
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350 - spray loaf pan with vegetable pan spray (I use crisco - old fashioned, I know) Set aside.

In large bowl, combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In medium bowl, combine oil, eggs, vanilla, zucchini, apple, and sugar. After combining wet ingredients, stir in flour mixture. When mixture is just combined, stir in nuts. (Do not overmix) Turn mixture into prepared pan(s)

Bake approximately 50-60 minutes for (1) 9" loaf, (1) 8 1/2 x 4 1/2 x 2 1/2 + 2 small 4 inch pans. (Toothpicks should come out clean from center of loaf). Cool bread in pan for about 10 - 20 minutes (depending on pan size) then cool completely before slicing.

(This recipe came from the Essential Home Medium Loaf pans that I purchased but does overflow the pan if you plan on making only one 8/12 size pan. I have been making 1 8 1/2 inch pan + 2 4 inch pans per recipe. 50 - 60 minutes would be appropriate for the larger 9" loaf pan - The smaller pans get done sooner - around 30 - 40 minutes as well as the 8 1/2 inch pans get done about 45 minutes.)

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