Thursday, June 17, 2010

World's best zucchini bread recipe

As with all great baking, use the recipe as a guide and your intuition as the final decision. Me? I just fill up the food processor with as much zucchini and apple as it will hold and go from there. Sometimes I use nuts, sometimes not. Sometimes I use yogurt or applesauce instead of oil. Once you've made this a few times, you will figure out what works for your family.

The best part is that Christopher thinks it's cake and eats it right up. I'm going to have to be one of those moms who sneaks veggies in, but that's another post altogether.

From Kevin's dear Aunt Lorraine, I give you Zucchini and Apple bread that will rock your world.

Zucchini Apple Bread

4 C all purpose flour
1 T baking soda
1/4 t baking powder
1 1/2 t salt
1 1/2 T cinnamon
1/2 t ground nutmeg
5 eggs
2 C sugar
1 C brown sugar
1 1/2 C vegetable oil
1 T vanilla
2 C shredded zucchini (about 3 medium)
1 C shredded apple (about 1 medium)
1 1/2 C chopped pecans

Combine first six ingredients, put aside. combine eggs, sugars, oil, and vanilla in a large bowl. Beat at medium speed until well blended. Stir in dry mixture. Stir in zucchini-apple mixture and pecans, stirring just until moistened. Spoon batter into 3 greased & floured loaf pans Bake at 350 for 50-55 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes, remove to wire rack, and cool completely.

You can also do muffins for about 30-35 minutes and mini loaf pans for about 45 minutes.