Zucchini and Apple Cake

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 2 pcs.

Aaron McCargo Jr.'s zucchini and apple muffin, made with ground walnuts, makes two loaves and is always a perfect treat for tea time or a big meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Non-stick cooking spray
1 tbsp. finely grated zucchini (about 1 pc.)
1 cup grated peeled green apple (about 1 pc.)
1 and 1/4 cups light brown sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tbsp. plus 0.5 tsp. wheat flour
1/4 tsp coarse salt
1.5 tsp baking powder
1.5 tsp of baking soda
1 teaspoon ground cinnamon
1 tsp. freshly ground nutmeg
1.5 cups chopped walnuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, apples, brown sugar, eggs, vanilla extract, flour, cinnamon, nutmeg, walnuts

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray 2 (12 x 22 cm) loaf pans with nonstick cooking spray. Line the pans with parchment paper and lightly spray the paper.
In a large bowl, combine the zucchini, apple, brown sugar, vegetable oil, eggs, and vanilla extract and mix until smooth. Add 3 cups of flour, salt, baking powder, baking soda, cinnamon, and nutmeg to the bowl and mix thoroughly again. Stir the nuts into the remaining 1/2 teaspoon of flour, making sure they don't sink into the mixture. Gently fold the nuts into the batter.

Divide the batter between the 2 pans. Bake the cupcakes until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Remove the cupcakes from the oven and cool on a wire rack.

Categories:

recipe / Desserts / Cupcakes, biscuits / Aaron McCargo Jr.

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