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Cooking with Kal: Roll out the zucchini bread | Arts & Culture

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Cooking with Kal: Roll out the zucchini bread
Cooking with Kal: Roll out the zucchini bread

This is the season- zucchini is growing wild and people with gardens can barely keep up with the harvest of this vegetable.

I got a large one last week from Denise, here at work, and could not use all of it right away, but I did process and freeze it for future use. I have never done that before but thought, what have I got to lose? Hopefully, when the snow is flying and I feel like baking zucchini-apple bread, I will be all set.

In the meantime, the following recipe is wonderful. I made it recently but did not have any apples in the house, so I substituted with an approximate amount of crushed pineapple. I did not have any walnuts like I usually use, so I used toasted and salted sunflower seeds. I also added a bag of dried cranberries. It's easy to make changes in recipes, especially if you have made it before. I hope people will give this recipe a try; it is good and it makes three loaves, so you will have plenty to share or freeze. Enjoy!

Apple Zucchini Bread

Preheat oven to 350; grease and flour three loaf/bread pans (8"x4”)

  • 4 cups flour
  • 1 T baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. salt

Combine dry ingredients in a large bowl. Stir to blend.

  • 5 eggs
  • 1 ½ cups vegetable oil (I have used only 1 cup at times also)
  • 2 cups white sugar
  • 1 cup brown sugar, packed
  • 1 tablespoon vanilla
  • 2 cups zucchini, unpeeled and shredded
  • 1 cup apples, unpeeled and shredded
  • 1 ½ cup chopped nuts

Beat eggs together in a second bowl and add the oil, sugars and vanilla. Pour this over the dry ingredients and mix well. Stir in the zucchini, apples and nuts. This batter will be stiff.

Spoon into the baking pans, dividing evenly and bake at 350 degrees for 50-55 minutes or until done when a toothpick inserted in the center of the loaf comes out clean. Do not overbake the bread. Cool in pans for 10 minutes before turning out onto a cooling rack.

Store in a zippered plastic bag when completely cooled and refrigerate.