Zucchini and Apple Bread

• Nonstick spray
• 1 cup finely grated zucchini (about 1 zucchini)
• 1 cup grated green apple, peeled and cored (about 1 apple)
• 1 1/4 cups packed light brown sugar
• 1 cup canola oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups plus 1/2 teaspoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1 1/2 cups chopped walnuts

1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray.
2. Line the pans with parchment paper and spray the paper.
3. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
4. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
5. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking.
6. Gently stir in the nuts and the extract.
7. Divide the batter between the 2 loaf pans.
8. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour.
9. Remove the bread from the pans and cool on a wire rack.

nonstick spray, zucchini, green apple, brown sugar, canola oil, eggs, vanilla, flour, kosher salt, baking powder, baking soda, ground cinnamon, freshly ground nutmeg, walnuts

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/zucchini-and-apple-bread-recipe.html (may not work)