Apple Zucchini Bread
Description
Apples from our yard, zucchini from the neighbour’s yard, and a recipe from Sally to bring it all together. I weighed everything, so this is definitely one of those times where it’s just as easy to make 2! – enjoy!
Ingredients
1 3/4 c. (219 g) flour AND 1 t. baking powder
1/2 t. EACH baking soda AND salt
1 1/2 t. cinnamon AND 1/2 t. allspice
1/4 t. EACH ginger AND nutmeg
1/2 c. (120 g) canola oil AND 1/2 c. (120 g) unsweetened applesauce
1/2 c. (100 g) sugar AND 1/3 c. (67 g) dark brown sugar
2 eggs, room temperature AND 1 t. vanilla
1 1/4 c. (150 g) grated zucchini – no need to blot or dry in any way
1 heaping cup peeled and chopped apple (125 g) tossed with 1 T. sugar AND 1/8 t. cinnamon
coarse sugar for sprinkling on before baking
Instructions
Preheat the oven to 350 and grease a 9 x 5 loaf pan (or 2!) and set aside.
In a large bowl, whisk together the 8 dry ingredients (flour thru nutmeg), and in a medium bowl, whisk together the oil, applesauce, both sugars, eggs and vanilla until well combined. Pour the wet mix into the dry, add in the grated zucchini and use a sturdy spatula to gently stir until just combined. Fold in the apples (that have been tossed with the sugar and cinnamon). The batter will be thick!
Scrape the batter into your prepared pan, smooth the top and then sprinkle liberally with coarse sugar. Bake for a total of 55 to 65 minutes, but check the loaf at the 30 minute mark, and loosely tent with foil if it’s browning too quickly. The loaf is done when the internal temperature reaches 200 degrees.
Remove from the oven and leave to cool in the pan, on a rack, for an hour, then flip the bread out onto the rack to finish cooling completely before slicing.
