Tuesday, 24 July 2018

Not your Average Zucchini Bread

As they say in Newfoundland..."make sure your car doors are locked at night" - its zucchini season. It's always nice to have a zucchini or two to give away or to cook with. For those of you that don't know, I have a little community garden at my local elementary school since I have so much shade at my house. It's really fun to walk by everyday and check the progress. Finally we are getting some much needed rain and I'm happy to report that the zucchini count is at 12!

So I went searching for some recipes to use them up and this one is a keeper... You'll have to pardon the poor photo. I was lucky to have one slice left to photograph. I made one large loaf and 3 mini loaves from this recipe or you could make 2 large loaves.
Carrot Apple Zucchini Bread
1 cup butter (melted)
2 cups white sugar
3 eggs
1/4 cup fresh orange juice
1 Tbsp vanilla
3 1/4 cups all purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced apple (I shredded these also)
1/2 cup pecans, chopped

Preheat oven to 350F
Grease and flour 2 large loaf pans.

Place zucchini in kitchen towel and squeeze out moisture.
Whisk together dry ingredients in a large bowl. Set aside.
Mix together butter and sugar.
Add eggs, orange juice and vanilla
Fold dry ingredients into wet ingredients and add shredded carrots, zucchini, apples and pecans.
Pour into prepared pans.
Bake until golden brown, about 55 to 60 minutes.

NOTE- I used one small zucchini to make this recipe. Next time, I might try doubling the zucchini and halving the carrot.