Easy One-Bowl Baking: No-Fuss Recipes for Sweet and Savory Baked Goods by Marks Kelli

Author:Marks, Kelli [Marks, Kelli]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-08-03T00:00:00+00:00

SUBSTITUTION TIP: If you don’t have cake flour, it’s okay to use all-purpose flour. The crumb won’t be as fine, but it'll still delicious.

Dairy-Free Nut-Free

Zucchini-Apple Bread

Makes 1 loaf

Prep time: 20 minutes Bake time: 55 minutes

I remember making muffins and other quick breads as a kid. They’re super simple, and you just need a bowl and a spoon. Zucchini bread is such a fun and easy way to sneak something healthy into a baked good. Apple bumps up the sweetness naturally, so I reduce the sugar a little in the recipe.

Nonstick cooking spray

1 medium zucchini

1 apple, peeled and cored

¾ cup (148g) granulated sugar

½ packed cup (106g) light brown sugar

¾ cup vegetable oil

2 large eggs

2¼ cups (270g) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.

2. Using the coarsest holes on a box grater, grate the zucchini and the apple. Measure out a total of 2 cups grated apple-zucchini mixture. Set aside.

3. In a medium bowl, combine the granulated sugar, brown sugar, oil, eggs, flour, baking powder, baking soda, and salt. Mix to combine. Fold in the grated zucchini and apple and the nuts (if using). Pour the mixture into the loaf pan.

4. Bake for 55 minutes. After about 45 minutes, if the top is getting too dark, move the pan to the bottom oven rack or tent a piece of aluminum foil over the bread to prevent burning. When done, the bread will spring back lightly when pressed, the top will no longer appear wet, and a toothpick inserted into the bread will come out clean. Remove from the oven and cool completely before removing the bread from the pan.

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