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
3 cups flour (I used 1 cup whole wheat, 2 all purpose)
2t baking soda
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.