A trip to the summer farmer's market inspired this recipe, a variation on traditional zucchini bread. I returned with one very large zucchini, which I couldn't pass up at the bargain price of $1! A toasted slice tastes and smells heavenly in the morning with my coffee after a hike.
Spiced Apple-Zucchini Bread
- Servings: 1 slice
- Yield: 1 large loaf
- Prep Time: 15 min
- Cooking Time: 1 hr 10 min
- 2 cups grated zucchini
- 2 cups grated apples (suggest Granny Smith)
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup safflower oil or canola oil
- 1-½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-½ cups toasted pecans or walnuts
- Preheat the oven to 350F degrees. Spray a 9X5-inch loaf pan with nonstick baking spray and line the bottom with parchment paper.
- Squeeze the water out of the grated zucchini and apples.
- In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, salt, baking soda and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, sugar and brown sugar at medium speed for 1 minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the zucchini and apple, separating the pieces so that they are not in clumps. Mix until well-combined.
- On low speed, gradually add the flour mixture, mixing until just incorporated. Mix in the walnuts.
- Transfer the batter to the prepared loaf pan, smoothing the top with a knife or an offset spatula. Bake until a knife or cake tester inserted into the center emerges clean, 65-75 minutes.
- Cool the bread in the pan set on a wire rack for 15 minutes, then turn it out onto the rack to cool completely. Wrap the loaf tightly in plastic wrap. Store in the refrigerator or freeze for up to 2 weeks.