A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.
Ingredients
- eggs: 4 piece
- white sugar: 1 cup
- brown sugar: 1 cup
- vegetable oil: 0.5 cup
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 3 piece
- ½ teaspoons baking soda: 1 piece
- salt: 0.5 tsp
- ground cinnamon: 2 tsp
- walnuts: 0.5 cup (chopped)
- peeled, chopped zucchini: 2 cups
- chopped, peeled apple: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
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In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
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Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
