1 cup apples grated peeled (Granny Smith or Cortland)
1 tablespoons baking soda
1.5 cups canola oil (I used vegetable oil)
5 large eggs ( large)
2 cups granulated sugar
1 tablespoon ground cinnamon
0.5 teaspoon ground nutmeg
1 cup brown sugar light packed
0.5 teaspoon salt
2 teaspoons vanilla extract
1.5 cups walnuts toasted chopped ()
2 cups zucchini shredded with paper towels
Equipment
bowl
frying pan
oven
mixing bowl
wire rack
plastic wrap
loaf pan
toothpicks
Directions
Preheat oven to 350 degrees F. Spray three 8x4x3 inch loaf pans with nonstick spray Two 9×5 inch pans also works.In a medium bowl beat the eggs, oil, sugars, and vanilla on medium speed until blended. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.
Add the egg mixture to the large bowl and mix on low speed until just combined. Stir in the zucchini, apples and walnuts.
Pour the batter equally into the 3 loaf pans.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Remove the bread from the pan and cool on a wire rack.– Freezing Directions–When completely cooled, wrap the bread in plastic wrap and place in a labeled freezer bag. Freeze up to 2 months.
