Zucchini bread

 

Ingredients

Pecans or walnuts-1/2 cup (50 grams)
Zucchini (courgette)-1 cup (135 grams) shredded raw
Raw apple-1/2 cup (60 grams) grated
All-purpose flour-1 1/2 cups (195 grams)
Baking soda-1 teaspoon (4 grams)
Baking powder-1/4 teaspoon (1 gram)
Salt -1/4 teaspoon (1 gram)
Ground cinnamon -1/2 teaspoon
Nutmeg -1/4 teaspoon freshly grated (optional)
Flavourless oil -1/2 cup (120 ml/grams)
White sugar- 1 cup (200 grams) granulated (I used 180 grams)
Eggs -2 large (100 grams) at room temperature
Pure vanilla extract -1 teaspoon (4 grams) (optional)

Preparation

• Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven.

• Butter (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and then line the bottom of the pan with parchment paper.

• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.Let cool and then chop coarsely.

• Grate the zucchini, using a medium grater, and then peel and grate the apple.

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

• In the bowl mix the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute).

• Add in the grated zucchini and apple.

• Add the flour mixture, beating just until combined.

• Then fold in the nuts.

• Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.

• Bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 65 minutes.

• Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan.