Because plain zucchini bread can always be jazzed up, a little grated green apple adds some tart sweetness here. You could easily substitute another type of apple.
Apple Zucchini Bread, adapted from Aaron McCargo
1 cup finely grated zucchini (about 1 zucchini)
1 cup grated green apple, peeled and cored (about 1 apple)
3/4 – 1 cups packed light brown sugar (depending how sweet you like it)
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups plus 1/2 teaspoon all-purpose flour (or half white whole wheat)
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 cups chopped walnuts, optional
- Preheat the oven to 350 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
- Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
- Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.