I've been waiting patiently for fall, it's my favorite season. Apples, hoodies, the beautiful New England foliage, cooler weather for baking. Finally, it has arrived. I stopped by the orchard and picked up a gorgeous bag of assorted apples (Gala, Jonamac and Paula Red), and 4 zucchini with the intention of making up some quick bread and tossing a few loaves in the freezer. I came up with this recipe from Taste of Home.
First off, I had to 86 the nuts. Both guys are allergic. A lot of times you can leave them out with no damage, but this was a large amount. Sometimes I add crushed Rice Krispies to make up the difference. This time, I decided to add 1 cup of cinnamon chips.
I always peel my zucchini for baking. My husband and son used to insist they don't like it. I've since let Jake in on the secret and he loves watching Dad reach for that 2nd and 3rd piece. I also let the peeled zucchini sit in a colander for a while to lose any of the excess liquid, then I give it a good press with the back of the spatula before I use it.
This recipe has over 50 reviews, a lot of which said they cut the sugar. I didn't read the reviews until after I'd put the bread in the oven, which is a rookie mistake. I don't find the bread to be super overly sweet, but my batter seemed very thin and filled the pans way higher than I usually would. At 55 minutes, they didn't test done. or at 65 minutes. I dropped the temp to 325 for another 5 minutes, and finally, done.
The zucchini disappeared into loaves, which I wanted, but the apple did too. I'm guessing it was due to variety. The taste is great, and the guys went through almost a full loaf very quickly. I'd planned on wrapping and freezing the other two, maybe one will make it. Thank you so much to Patti D for sharing her recipe!
* Exported from MasterCook *
Apple Zucchini Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 tablespoon baking soda
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded peeled zucchini
1 cup shredded peeled apples
1 c cinnamon chips
Raw sugar, for sprinkling over the top
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and cinnamon chips (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Sprinkle top of loaves with raw sugar. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.