zucchini and apple bread recipe

It's officially Fall! I am so excited. 

I wait impatiently for the "ber" months all year, and can't get enough of this season. 

It is unusually warm for this time of year in Montreal. We have been getting heat waves instead of Autumn dampness and winds. Ugh. I am going to have to wait a bit longer for all the Fall vibes. 

For that reason, I haven't quite kicked off the pumpkin spice baking yet. It just doesn't feel right when the neighbours are still using their swimming pool. Ha! 

I found a happy medium, though! 

This zucchini and apple bread is a great in-between-Summer-and-Fall recipe that I loved. Nothing beats a sweet and spicy bread! Plus, it was so easy to make (win!).

Enjoy!

Zucchini and Apple Bread 

Serves 25
Prep 15 mins
Total 3.5 hrs

Ingredients

3 cups of shredded zucchini (2 to 3 medium)

1 shredded apple (1 medium or large)

1 2/3 cups sugar 

2/3 cup vegetable oil

2 teaspoons of vanilla 

4 eggs

3 cups all purpose or whole wheat flower 

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 cup cranberries, if desired 

1/2 coarsely chopped nuts 

Directions

1. Move oven rack to low position so that the tops of the pans will be in the centre of the oven. Hear oven to 35o°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening. 

2. In large bowl, stir zucchini, apple, sugar, oil, vanilla and eggs. Stir until well mixed. Add in other ingredients except cranberries and nuts. Stir until well mixed. Add cranberries and nuts. Divide batter evenly between 8-inch pans, or pour into 9-inch pan. 

3. Bake 8-inch loaves 50-60 minutes, 9 inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick comes out clean after being inserted in the centre. Cool in pans on cooling rack for 15 minutes. 

4. Loosen the sides of the loaves from the pans. Remove the plans and place with the top side upward on the cooling rack. Cool completely, approximately 2 hours, before slicing. 

(note: wrap tightly and store at room temperature for 3-4 days at most, or refrigerate for 10 days at most)

Enjoy with a hint of warm butter or jam! I hope you like it as much as our household did!