Zucchini & Apple Quick Bread
I have become an even earlier riser since moving to the South. The mornings here are peaceful. Often, the sun has just risen when I get to work writing, designing or fussing about in the kitchen. Mist still hovering over the pines. The air cool. Quiet.
Lately I’ve been baking in the early morning, popping a tin of muffins or a loaf of quick bread in the oven before I settle in with my cup of chai at the computer. Trying to savor the last of summer’s produce: blueberries, peaches, zucchini. Filling the house with aromatic spices.
Moist and flavorful, with a hint of spice, this zucchini apple quick bread is a new morning favorite. The sweetness of the apple pairs well with the freshness of the zucchini in this easy-to-make recipe, best served warm with your morning coffee.
- unsalted butter for the pan
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1 tsp vanilla extract
- 1 cup zucchini, finely grated
- 1/2 cup apple (tart variety such as Granny Smith or Pink Lady), finely grated
- Optional:1/4 cup chopped walnuts
- Preheat oven to 375º. Butter a 9-by-5-inch loaf pan.
- In a large bowl, whisk together the eggs, oil and vanilla until blended. Gently squeeze the grated zucchini and apple to remove some of their liquid. Add the zucchini and apple to the wet mixture. Stir to combine.
- In another bowl, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended.
- Gently fold in walnuts, if using.
- Pour batter into the prepared pan and bake until golden brown and a cake tester inserted into the middle comes out clean, about 45-50 minutes. Transfer to a wire baking rack and let cool in the pan for 30 minutes, then gently turn out loaf and let continue to cool on rack.