Now, not being able to leave well-enough alone, I DID make this recipe exactly as stated, BUT I made a crumb topping and the end result was just perfection!! Note: if you do the crumb topping (which I included below), it took an extra 25 min. to bake (cover top loosely with foil last half hour so it doesn't get too brown).
Zucchini-Apple Loaf
This recipe comes in handy with the arrival of the seasonal surplus of zucchinis!!! It freezes well and makes a great breakfast bread when you are in a rush to get the day started and gardening!!!
Ingredients
1/2 c. pecans or walnuts, coarsely chopped
1 1/4c. shredded raw zucchini (1 large)
1/2 c. peeled and grated raw apple (1 large) - a tart/sweet apple is best like MacIntosh or Granny Smith
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. safflower or canola oil
1 c. white sugar
2 large eggs
1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F and place rack in center of oven. Grease or line with parchment paper a 9x5x3 inch loaf pan. Set aside.
Grate the zucchini, using a medium grater, then peel and grate the apple. Set aside.
In medium bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon and nutmeg. Set aside.
In large bowl, beat the oil, sugar, eggs and vanilla extract until well blended. Beat in the grated zucchini and apple. Add the flour mixture, beating until just combined, then fold in the nuts. Scrape the batter into the preared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.
Makes 1- 9x5x3 inch loaf. I always double the recipe with good results.
My addition - Crumb Topping:
1/4 cup softened butter
1/3 cup dark brown sugar
1/2 cup flour
1/3 cup finely chopped walnuts
With fork or fingers, moosh it together until well distributed and clumpy.
http://hummingbirdhillfarm.net/recipes
Zucchini-Apple Loaf
This recipe comes in handy with the arrival of the seasonal surplus of zucchinis!!! It freezes well and makes a great breakfast bread when you are in a rush to get the day started and gardening!!!
Ingredients
1/2 c. pecans or walnuts, coarsely chopped
1 1/4c. shredded raw zucchini (1 large)
1/2 c. peeled and grated raw apple (1 large) - a tart/sweet apple is best like MacIntosh or Granny Smith
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. safflower or canola oil
1 c. white sugar
2 large eggs
1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F and place rack in center of oven. Grease or line with parchment paper a 9x5x3 inch loaf pan. Set aside.
Grate the zucchini, using a medium grater, then peel and grate the apple. Set aside.
In medium bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon and nutmeg. Set aside.
In large bowl, beat the oil, sugar, eggs and vanilla extract until well blended. Beat in the grated zucchini and apple. Add the flour mixture, beating until just combined, then fold in the nuts. Scrape the batter into the preared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.
Makes 1- 9x5x3 inch loaf. I always double the recipe with good results.
My addition - Crumb Topping:
1/4 cup softened butter
1/3 cup dark brown sugar
1/2 cup flour
1/3 cup finely chopped walnuts
With fork or fingers, moosh it together until well distributed and clumpy.
http://hummingbirdhillfarm.net/recipes