Apple Zucchini Bread
- 1 large crisp apple, i.e. Fuji, Granny Smith
- 1 medium zucchini
- 1/2 cup walnuts
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 2 tablespoons brown sugar
- 1 1/2 tablespoons reserved sliced walnuts
- 1/4 teaspoon cinnamon
Preheat oven to 350°F. Grease and flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Fit SaladShooter® slicer/shredder with Shredding Cone. Shred apples and zucchini into separate small bowls; measure out 3/4 cup of each for use in bread. Set aside. Fit SaladShooter® with Slicing Cone. Slice walnuts into small bowl; remove 1 1/2 tablespoons for streusel topping. Reserve both amounts of sliced walnuts.
Mix flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Beat eggs, sugar, oil, and vanilla in a small bowl until well blended. Add to flour mixture and mix just until all ingredients are moistened. Stir in reserved apples, zucchini, and larger quantity of reserved walnuts.
Transfer batter to prepared loaf pan. Mix brown sugar, 1 1/2 tablespoons walnuts and cinnamon in a small bowl; sprinkle on top of batter. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool on wire rack for 5 minutes before removing loaf from pan. Let bread cool completely before slicing.
Muffin Variation: Preheat oven to 375°F and fill greased (bottom only) or paper baking cup-lined muffin pan 3/4 full. Combine streusel topping ingredients. Sprinkle streusel topping on muffin batter. Bake for 20 to 25 minutes.