Apple Walnut Zucchini Bread

5:04 PM

Quick Bread is one of the first things that I learned to make in my first year of Home Economics.  Now you can tell how old I am. (he he)  

I have to say, Home Economics was always my favorite class in my high school years, and interestingly enough, since I was in high school, that class has undergone numerous name and status changes.  Like the cooking part---the class I took is now totally separate and called Culinary Arts Class.  Historically, the class was mostly women, but with the serge in the culinary field, that has changed. 




Quick Bread is a term used in making a bread batter that is made rather quickly using a leavening agent other than yeast.  Zucchini bread falls in that category.

I am a big fan of fresh apple cake.  After I saw the recipe for Zucchini Bread over at Joy of Baking and she added an apple to her recipe, I decided to add grated apple to my recipe too. 

This Apple Walnut Zucchini Bread reminds me a lot of Carrot Bread, but without the carrots.  Who knows that might be my next addition to this already wonderfully moist bread.


Apple Walnut Zucchini Bread

Ingredients:

  • 3 eggs, slightly beaten
  • 2 cups sugar
  • 1 cup butter, room temperature (2 sticks)
  • 2 cups grated zucchini squash, grated
  • 1 large granny smith apple, cored and grated
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons apple pie spice
  • 1 cup nuts, chopped (pecan or walnuts)


Directions:
Preheat oven to 350 degrees. Grease (or spray with a nonstick cooking spray) two 9-in loaf pans; set aside.

In the bowl of a electric mixer with the paddle attachment, cream eggs, sugar, butter until fluffy about 5 minutes; add zucchini, apple, and vanilla; mix until combined.

In a medium bowl, mix together flour, salt, baking powder, baking soda and apple pie spice.

Add to creamy mixture, and mix together with a spatula until incorporated being careful not to over mix. Fold in nuts.

Pour batter into two prepared loaf pans and bake for 1 hour or when inserted with a toothpick, it comes out clean.

Take out of the oven, and let cool on a cooling rack for 15 minutes and remove from pan.

This recipe is linked to the following parties:

Kay Little
Kay Little

This is a short biography of the post author and you can replace it with your own biography.