I suspect that, if my father was still here, he would really enjoy a slice of this bread.
And by “still here”, I mean still here in Austin.
But he’s not………because……….well, he doesn’t like me anymore and said I’m a terrible baker.
Ok,ok – call off the lynch mob, neither of the preceding statements are true. He and The Queen Mother are not in Austin anymore because they have bigger and better things on their agenda right now.
Exactly what, I couldn’t tell you. Something about privacy laws and confidentiality agreements.
However, on a separate note, can you believe that this is the last weekend of June?! July is literally around the corner – and we haven’t planned a single thing to do yet this summer.
Actually, I like the way that sounds……
Zucchini Apple Bread – adapted from Aaron McCargo
1 cup finely grated zucchini
1 cup grated apple, peeled and cored
1 1/4 cups packed light brown sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
Preheat the oven to 375 degrees. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.