Apple Zucchini Bread
Today’s post is by a dear friend Luther Obrock – the recipe is his and the words are his as well. Luther teaches at Berkeley and visits Pondy once or twice a year. We’ve been trying to bake together ever since his last visit but between our different schedules it somehow didn’t happen till now. We had a lovely afternoon of baking and watching an old Bollywood movie followed by a fun photo-shoot.
The bread turned out delicious and the dried apple slices on the top added a really nice flavor, texture and made the bread visually more appealing. The loaf turns a nice brown from the outside and has a beautiful green tint from the zucchini at the inside. We enjoyed the bread with some tea in the evening.
Here’s what Luther has to say:
As a fan of Veggie Zest and fair-weather resident of Pondicherry, I was lucky enough to spend an afternoon of Bollywood and baking in Veggie Zest headquarters. Zucchini was in season, so I decided to try my hand at a personal childhood favorite of mine, zucchini bread. I was actually more of a gardener than a baker when I was a kid, and my few vines always produced so much that my family (not to mention our neighbors) would be eating a zucchini-based diet for quite some time in the fall!
I’m a bit nervous putting up a recipe online, I am a novice baker, and my methodology tends toward the experimental. My philosophy is that if you have tasty looking stuff lying around, why not throw it into the zucchini bread? What follows is an approximation of what we tried for a single loaf:
makes 1 loaf
cooking time 1.5 hours
Things you will need:
1 3/4 cup flour
1 1/2 cups sugar
1/2 cup vegetable oil
1 apple, grated
1 cup grated zucchini
1/2 tsp nutmeg
1/2 tsp cinnamon
juice of ½ a small lemon
1 tsp salt
1 tsp baking soda
1/2 cup chopped walnuts (or whatever else you might have lying around)
dried apple slices to place on the top (optional)
After that its really easy.
- Preheat the oven to 350 F, prepare a loaf pan for baking.
- In a bowl mix flour, sugar, salt, baking soda, cinnamon and nutmeg. Keep aside.
- In a separate bowl, whisk the eggs slightly. Add oil, zucchini and apple – mix till combined well.
- Add the dry ingredients into the wet and mix well. Don’t over mix.
- Fold in the walnuts and add lemon juice.
- Pour into a loaf pan and cover the top with dried apple slices (which become nice and crunchy in the oven).
- Bake for about an hour, testing to see when done. I highly recommend watching Chashme Buddoor while the bread bakes.
- Let it cool, and then have a friend take fantastic looking pictures of it. Enjoy!