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It’s like salad in bread form! Ya know, if salad was fluffy and sweet and moist and full of whole-grain goodness. Which it normally isn’t, FYI.
Note: for excessive photos and commentary, check out the related blog post. This recipe yields 2 loaves, or 20-24 muffins.
Preheat oven to 350 degrees.
Wash your zucchini and apples. Lop the stem end off your zucchini and take a cheese grater to it. Core the apples, peel them, chop them up into whatever sized chunks you like. Set them aside for a bit.
Mix eggs, oil and sugar till you’ve got a yellowish paste. Then add both flours, baking soda, salt, cinnamon, and nutmeg. Mix till combined. It’ll be thick and rather alarming, but go with it.
Note: you can use entirely whole wheat or all-purpose flour for this recipe! I like to mix the two as a compromise between texture and nutrition. Do what you like!
Once the batter is all mixed up, fold in your zucchini and apples. This will take some elbow grease, as the batter is thick and unruly, but the moisture from the produce should loosen things up.
Grab two loaf pans, line them with parchment paper for easy bread removal, grease up whatever’s not covered with paper. Divide the batter equally between the two pans, bake for 60 minutes or until you can stick a knife in the middle and it comes out clean.
Or you can grease up a couple of standard muffin tins, fill each up nearly full with batter, and bake for about 20 minutes.