Zucchini always makes this bread nice and moist, but the added apple chunks just brings it to a new level. There is a nice crispy crust on the top and the apples add extra bursts of sweetness along with a textural component.
I thought I would try a few different ways of making this bread, and found using both pastry flour and bread flour gave this bread a light and airy texture with keeping it super moist.
Yield: 1 – 9″ x 5″ Loaf
Ingredients:
| 1 cup | Pastry flour | 113g |
| 1 cup | Bread flour | 113g |
| 1 1/2 tsp | Baking soda | |
| 1 tsp | Cinnamon | |
| 1/2 tsp | Nutmeg | |
| 1/4 tsp | Salt | |
| 1 cup | Sugar | 198g |
| 1/2 cup | Brown sugar | 107g |
| 3 ea | Eggs | |
| 1/2 cup | Vegetable Oil | |
| 1 1/2 cups | Grated Zucchini | 330g |
| 1 ea | Diced Apple | |
| 3/4 cups | Chopped Walnuts | 87g |
Directions:
Preheat oven to 350 degrees F.
Spray a 9” x 5” loaf pan with cooking spray.
In a medium bowl, sift together flours, baking soda, cinnamon, nutmeg and salt. Set aside.
With paddle attachment on the mixer, beat together sugar, brown sugar and eggs on medium speed until light and fluffy, about 5 minutes. Add vanilla, mix till combined.
Reduce mixer to low speed and gradually drizzle in oil. If the oil is added too quickly, it will deflate the sugar and eggs.
With rubber spatula spatular fold in flour mixture until do not over mix.
Fold in Zucchini, apples and walnuts if using. Ensure not to over mix.
Pour into prepared loaf pan. Bake for 1 to 1 1/4 hours, baking time may vary depending on oven. The bread should be golden brown, and when the top is pressed, you do not leave an indentation with your finger.
Let cool for 20 minutes, then remove from pan and place on a rack to continue cooling.
Happy Baking!
Baked from Scratch with Missy 