Zucchini Bread

Ingredients:

All purpose flour or maida - 1 and 1/2 cup or 195 gms,

Grated raw zuccchini- 1 cup ( 240 ml ) one to two medium size,

Grated apple- 1/2 cup or 3/4 ( any firm apple peeled or unpeeled ),
Soda- 1 tsp,
Baking pwd- 1/4 tsp,
Salt- 1/4 tsp,
Cinnamon- 1/2 tsp,
Ground nutmeg- 1/4 tsp,
Canola oil- 1/2 cup or 120 ml,
Sugar - 1 cup to 3/4 cup,
Egg -2 ,
Vanilla essence- 1 tsp,

Lemon juice- 1/2 tsp.

Method:
Pre heat oven to 350 C or 180 C
Butter 9x5x3 loaf pan.

Toast the walnuts in the oven ( 180 C).
Cool and chop.
( you can mix 1 tsp of the flour mixture to the nuts - it prevents the nuts from sinking at the bottom of the pan while baking).

Discard the ends of zucchini.
I have used one whole and  one half of zucchini shown in the picture.

Grate zucchini and keep aside.

Grate one apple and use only 3/4 of it.

 Mix 1/2 tsp of lemon to  the grated apple.

In a large bowl whisk together flour,baking soda,baking pwd,ground cinnamon,salt and nutmeg.

With wire whisk mix all together.

In mixer bowl put oil,sugar,vanilla essence and eggs and beat till well blended ( 1 to 2 minutes).

Beat in the grated zucchini and grated apple.

Add the flour mixture,beating just until combined. 

Then fold in the nuts with a  flat spatulla.

Scrape the batter into the prepared pan and with the back of a spoon evenly spread and fill the corners.

Bake for 55 to 65 minutes or until toothpick inserted inside comes out clean.
Place on wire rack to cool for 10 minutes.

Run a knife around the edges of the pan to release the bread from the pan.

Invert the pan and leave it to cool completely on wire rack.

This is a delicious and moist  light cake with vegetable,fruit and nuts.
It can be kept covered in room temperature for several days.