Zucchini-Apple Bread

So. It's Michelle again. After a very long absence, I am posting one of our favorite sweet bread recipes. I present to you: Zucchini-apple bread. This stuff is delicious. And addictive. And pretty healthy too, seeing as how it it has a vegetable AND a fruit in it--not to mention some wheat flour.

I know you're dying to make this, so I will give you the recipe right now.

Ingredients:

3 eggs
2 scant C of sugar
3 1/2 tsp vanilla
1 C applesauce or canned apples (no sugar added)
2 C zucchini
2 C white flour
1 C wheat flour
2.5 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 tsp allspice
1 tsp nutmeg

Here's what you do:

Mix the eggs alone until fluffy. Add sugar, vanilla and applesauce and mix well. Then stir in zucchini. Combine flour, baking powder, baking soda, cinnamon, allspice and nutmeg into separate bowl and mix well. Then stir the flour mixture into the sugar mixture. Pour into two greased 9x5 loaf pans. Bake in the oven at 325 for one hour.

Here are a few things about this recipe you should know:

Today I ran out of nutmeg. Actually, I ran out a few days ago but today I realized it. So instead of using nutmeg and allspice, I added a little more than 2 tsp of pumpkin pie spice. I typically spice this bread to taste, which is why I said "a little more than 2 tsp".  The pumpkin pie spice worked great, although it did add a tiny ginger and cloves flavor.

You don't need a lot of sugar. A scant two cups, so more like between 1 3/4 cups and 2 cups of sugar is good. Even Matt, who usually likes sweet breads a little sweeter, says this is good with less sugar.

I'm guessing at baking times and temperatures. Today I baked it in my oven at 350 for an hour, but my oven is very finicky and bakes slowly. So I'm guessing that your oven is more accurate than mine. Whatever you do, don't overcook it. No one likes a dry, crumbly sweetbread.

This is REALLY GOOD if you put a little real butter on your slice. The butter blends all the flavors. Pretty much like heaven.