bakekrazy

Ok so today after picking apples on our property I go into the garden to pick tomatoes and what do I find but more Zucchinis. They were the first thing I picked out of the garden at the beginning of the season and they are still coming. I have made Zucchini loafs, Zucchini cookies, Zucchini cupcakes, canned pickled Zucchini and of course we eat them about twice a week as a side dish at dinner. (My mother makes dozens of loafs, then freezes them and give them away at Christmas.) I decided to make mini loafs, so I searched and found a recipe that combines the apples I just pick with Zucchini.

4 cups of all purpose flour
1 tablespoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cup vegetable oil
2 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
2 cups shredded zucchini
1 1/2 cup shredded apples
1 1/2 chopped pecans

Preheat oven to 350 degrees and spray either loaf pans or mini loaf pans with vegetable spray.

Mix the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl. In another medium bowl mix the eggs, oil, sugars, and vanilla until well incorporated. Mix the wet into the dry and beat until the two come together. Stir in the Zucchini, Apples and nuts.
This will make three 8″ x 4″ loaf pans or a dozen mini loafs 4″ x 2 1/2″. Bake at 350 degrees for 50-55 minutes for the loaf pans and 40-45 minutes for the mini loaf pans. Cool approximately 10 minutes before removing from the pans, then allow to cool completely on a wire rack.

Enjoy
Chef Brian Klauss