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The 1970s was a time when any baked good that contained a vegetable, and used oil instead of butter, was considered healthy. This trend made Zucchini Bread, as well as Carrot Cake, very popular. And true to its name, Zucchini Bread does contain grated zucchini, as well as grated apple. Both of these ingredients, along with oil, give the Zucchini Bread a wonderfully moist texture. Add to that chopped nuts, dried coconut, ground cinnamon and nutmeg, and it's easy to see why this quick bread has stood the test of time.

Jean Anderson tells us in her 'The American Century Cookbook' that Zucchini Bread first became popular in the 1960s. Zucchini, also known as a courgette, has a smooth dark green skin that isn't removed before grating as we want to see its pretty shreds of green running through the bread. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to a dish. However, what it lacks in flavor it more than makes up for with its moist texture. This recipe is slightly different from most in that we also add grated apple. I like to use a firm textured apple, like Granny Smith. This batter can be made fairly quickly so if you have a bounty of zucchini from your garden you may want to make a few extra loaves and freeze them. This bread is very tasty plain, but like a carrot cake, you may want to try it with the cream cheese frosting.

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Stephanie Jaworski

 

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