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Wednesday, October 10, 2012

Time for bread

Photos and text by KARA DiCAMILLO/ News contributor

Zucchini is a vegetable that’s easy to grow so you’ll find it quite popular amongst home gardeners. As I mentioned in my baked Tuscan zucchini recipe, it’s one of those vegetables that I get from my CSA that usually sits in my refrigerator. But lately I’ve found that I do actually enjoy zucchini if I combine it with a few other ingredients, rather than just cooking it by itself.

This week I decided to make a zucchini bread and combined it with sweet apples that are now in season. You can slice it for breakfast with your coffee, have it as a midday snack, or warmed with ice cream for dessert. It’s easy, moist and simply delicious.

Zucchini and Apple Bread
Makes 1 loaf
One and a half cups of flour
1 teaspoon of baking soda

1 teaspoon of baking powder

Half teaspoon of cinnamon

Half teaspoon of salt
2 eggs, lightly beaten

Half cup of vegetable oil

Three quarters of a cup of sugar

1 teaspoon of vanilla extract
1 cup of shredded zucchini, moisture squeezed out

1 cup of shredded apple

Heat the oven to 350 degrees.
In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a separate bowl, mix together the eggs, vegetable oil, sugar and vanilla extract. Add the zucchini and apple, and stir until combined. Next, stir in the sifted ingredients. Make sure the zucchini and apple are well-coated, but be sure not to over-mix.
Transfer to a buttered loaf pan and bake for 45 minutes, until a toothpick inserted in the middle of the bread comes out clean. Serve warm or at room temperature.