I was out at the farm again the other week and once again was faced with my dad’s insistent demands of “Zucchini Bread!”  His garden has been churning out produce and there was definitely an excess of zucchini lying around. My step-mom stepped sent me home with a nice big bag of shredded zucchini so I could make zucchini bread for myself, but I found myself a few ounces short of zucchini for the recipe I wanted to use. I was deciding how to adapt the recipe when I remembered a project we did in second grade: we made apple zucchini muffins. I thought they were dynamite back them. I was baffled and amazed at how a vegetable based dish was so sweet and delicious. Thus inspired, I decided to adapt the Zucchini Bread recipe from the Culinary Institute of America Baking and Pastry Book to make Apple Zucchini Bread. I tweaked the recipe in other ways also and was really pleased with the finished product. I hope you will be too!

ingredients

2 1/2 C bread flour
4 tbsp cake flour*
1.5  tbsp flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp each ground Cinnamon, Nutmeg, Cloves
1 rounded tsp salt
1/4 C vegetable oil
1/2 C apple sauce
3 eggs
2 1/4 C sugar (note – this recipe is mildly sweet. If you like your quick breads sweeter, add in some more sugar.)
2 apples
1 large zucchini
2 C pecans, chopped

* the recipe actually calls for pastry flour. The normal flour/cake flour combo approximates pastry flour.

drain

Preheat the oven to 400 degrees F and line the loaf pan or pans (depending on the size you’re using) with parchment paper.

Shred the zucchini and apples and put in a colander to drain over a bowl.

 

dry

While the shredded stuff is draining, combine the dry goods (flours, spices, baking soda, baking powder and salt) in a bowl and whisk to combine and aerate.

 

batter

 

 

Combine the wet goods (apple sauce, oil, eggs and sugar) and whisk until well mixed. Add the dry to the good in batches, mixing until just combined.

 

 

batter with zucchini 2

Add the zucchini and apple to the batter, squeezing them out before adding to rid them of excess moisture. Add the pecans and stir until it’s all mixed.

 

batter in pans

Pour the batter into the pan(s) and bake for about an hour or so, until the top is all brown and cracked and a toothpick inserted in the middle comes out clean.

 

baked 2

When the bread is finished baking, let it sit in the pan for a few minutes and then turn out onto a cooling rack. The bread freezes well, so keep a loaf to eat fresh and wrap up the other(s) to freeze and eat later.

 

Apple Zucchini Bread
 
Recipe By:
Ingredients
  • 2½ C bread flour
  • 4 Tbsp cake flour*
  • 1.5 Tbsp flour*
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp each ground Cinnamon, Nutmeg, Cloves
  • 1 rounded tsp salt
  • ¼ C vegetable oil
  • ½ C apple sauce
  • 3 eggs
  • 2¼ C sugar (note - this recipe is mildly sweet. If you like your quick breads sweeter, add in some more sugar.)
  • 2 apples
  • 1 large zucchini
  • 2 C pecans, chopped
  • * the recipe actually calls for pastry flour. The normal flour/cake flour combo approximates pastry flour.
Instructions
  1. Preheat the oven to 400 degrees F and line the loaf pan or pans (depending on the size you're using) with parchment paper.
  2. Shred the zucchini and apples and put in a colander to drain over a bowl.
  3. While the shredded stuff is draining, combine the dry goods (flours, spices, baking soda, baking powder and salt) in a bowl and whisk to combine and aerate.
  4. Combine the wet goods (apple sauce, oil, eggs and sugar) and whisk until well mixed. Add the dry to the good in batches, mixing until just combined.
  5. Add the zucchini and apple to the batter, squeezing them out before adding to rid them of excess moisture. Add the pecans and stir until it's all mixed.
  6. Pour the batter into the pan(s) and bake for about an hour or so, until the top is all brown and cracked and a toothpick inserted in the middle comes out clean.
  7. When the bread is finished baking, let it sit in the pan for a few minutes and then turn out onto a cooling rack. The bread freezes well, so keep a loaf to eat fresh and wrap up the other(s) to freeze and eat later.