Zucchini Bread with a twist

Tim made a wonderful dinner last night of stuffed chicken, pasta with roasted vegetables and salad.  We enjoy cooking together, so I was helping.  I had to grate a zucchini and he only used less than half of it.  Not wanting to be wasteful, I decided to make zucchini bread, but I did not have enough.  Tim suggested that I use apple for the other portion.  It was great! Recipe below:

Zucchini Bread with a twist

1 cup shredded zucchini

2 cups shredded tart apple

1 2/3 cups sugar

2/3 cup oil

4 eggs

3 cups flour (I used 1 cup whole wheat, 2 all purpose)

2t baking soda

1t salt

1t cinnamon

1 t cloves

1/2 t baking powder

1/2 cups nuts ( I used dried cranberries, yum)

Directions: Combine dry ingredients, than add all others.  Pour into greased loaf pans.  Bake 50-60 minutes, 350 degrees.  Cool 10 minutes, remove from pan.

This bread was very moist and a bit sweeter than regular zucchini bread.  Great flavor.  Let’s remember to make this recipe during the summer zucchini season.

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About dwolters

mama to 4 wonderful kids. live on a farm and raise sheep
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