During the summer, we’re very fortunate to live just a few short blocks from the Saturday Farmer’s Market in Jackson Hole. Every week, we head up early, grab some coffee, and make our way around the square to see what catches our eyes.
Last year, this caught my eye. It would have probably caught your eye, too. It was hard to miss:
In the event that there’s any question, I’m referring to the monstrous zucchini. While the apples are pretty, they’re just there to show relative size.
I had to buy it. And it only cost $1. ONE DOLLAR for all of that zucchini.
If you’ve ever seen me in action at The 99-cent Store, then you know that this was a done deal before I even approached the booth.
When life hands you an extra-large zucchini. Make zucchini bread.
Lots and lots……and lots of zucchini bread.
I have a recipe for zucchini and sweet potato bread, which I have been making for years. Although it may seem like an odd combination, the two vegetables balance each other out, producing a moist, dense, and not-overly-sweet bread that is just as good freshly sliced as it is toasted. It keeps well, ships well, and is easy to turn into mini loaves for gift baskets.
As far as breads go, it’s darn near perfect.
Because I had an abundance of apples at home, I decided to play around with the recipe, substituting shredded Granny Smiths for the sweet potatoes and changing some of the spices. I also had to be sure to squeeze the excess juice from the shredded apples so that the bread wouldn’t be watery (learned that one the hard way.)
Spiced Apple Zucchini Bread was delicious with my morning coffee throughout the summer, for a snack after a hike, or for something sweet before bed…..or mid-afternoon…..or before dinner (ok, I found excuses to eat it all day long.) Plus, the super zucchini enabled me to bake enough loaves to bring to all of the neighbors, which made me super popular.
A trip to the summer farmer's market in Jackson Hole, Wyoming inspired this recipe, a variation on traditional zucchini bread. I returned with one very large zucchini, which I couldn't pass up at the bargain price of $1. A toasted slice tastes and smells heavenly in the morning with my coffee after a hike.
- 2 cups (500 mL) grated zucchini
- 2 cups (500 mL) grated apple
- 2 cups (500 mL) flour
- 1 tablespoon (15 mL) ground cinnamon
- 1 teaspoon (5 mL) ground ginger
- 3/4 teaspoon (3.75 mL) ground cardamom
- 1/4 teaspoon (1.25 mL) ground nutmeg
- 1/2 teaspoon (2.5 mL) salt
- 1 teaspoon (5 mL) baking soda
- 1/4 teaspoon (1.25 mL) baking powder
- 3/4 cup (180 mL) safflower oil or canola oil
- 1-1/2 cups (375 mL) granulated sugar
- 1/2 cup (125 mL) light brown sugar, packed
- 3 large eggs
- 1 teaspoon (5 mL) vanilla extract
- 1-1/2 cups (375 mL) chopped toasted pecans or walnuts
- Preheat the oven to 350F degrees. Spray a 9X5-inch loaf pan with nonstick baking spray and line the bottom with parchment paper.
- Squeeze the water out of the grated zucchini and apples.
- In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, salt, baking soda and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, sugar and brown sugar at medium speed for 1 minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the zucchini and apple, separating the pieces so that they are not in clumps. Mix until well-combined.
- On low speed, gradually add the flour mixture, mixing until just incorporated. Mix in the walnuts.
- Transfer the batter to the prepared loaf pan, smoothing the top with a knife or an offset spatula. Bake until a knife or cake tester inserted into the center emerges clean, 65-75 minutes.
- Cool the bread in the pan set on a wire rack for 15 minutes, then turn it out onto the rack to cool completely. Wrap the loaf tightly in plastic wrap. Store in the refrigerator or freeze for up to 2 weeks.