Last week Jane Doiron sent me a free copy of her book Make-Ahead Meals for Busy Moms. I was looking forward to trying some of her assemble-now, heat later entrees, but really happy to find that the book also contained desserts and quick breads; things I’d actually make like peanut butter crackle cookies, mini cheesecakes, granola bars, Hawaiian bread, scones and this zucchini apple bread, which is what I baked late yesterday afternoon.
Jane’s Zucchini Apple Bread was fantastic and one taste brought to mind the zucchini bread from Tartine in San Francisco. The zucchini, which I’d peeled, was fairly hidden and the Granny Smith apple flavor was subtle but discernible. Even Fuzz, who is picky about breads with cooked fruit and vegetables, liked it.
This recipe makes 3 medium size loaves, but if you don’t have 8×4 inch pans, you can make 2 9×5 inch loaves or halve the recipe and make 1. But since the point of Jane’s book is make-ahead and since the bread is so good, why not make 3 and freeze them? I wish I had because this one’s good enough to pull out for a luncheon or bake-sale.
- 5 eggs ( large)
- 1 1/2 cups canola oil (I used vegetable oil)
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 4 cups all purpose flour (18 oz)
- 1 tablespoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups shredded zucchini, excess moisture removed with paper towels
- 1 cup peeled, grated apples (Granny Smith or Cortland)
- 1 1/2 cups walnuts, chopped (toasted) – Next time I’d use more
- Preheat oven to 350 degrees F. Spray three 8x4x3 inch loaf pans with nonstick spray Two 9×5 inch pans also works.
- In a medium bowl beat the eggs, oil, sugars, and vanilla on medium speed until blended. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add the egg mixture to the large bowl and mix on low speed until just combined. Stir in the zucchini, apples and walnuts. Pour the batter equally into the 3 loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the pan and cool on a wire rack.
- – Freezing Directions–
- When completely cooled, wrap the bread in plastic wrap and place in a labeled freezer bag. Freeze up to 2 months.