Zucchini bread is always a winner and a great way to absorb an abundance of the little green squash we all find ourselves with in the summer. But the addition of dried apples, toothsome and intensely flavored, perks up this classic. If you’d like, raisins can easily sub for the apples, or you can take it in a totally different direction with chopped dates or dried cranberries. This is a flexible recipe.
1-1/2 cups unbleached all-purpose flour
1/2 cup quick-cooking oats
3/4 cup evaporated cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 plus 2 tablespoons non-dairy milk of choice
1/2 teaspoon mild vinegar
1/3 cup mild vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini
3/4 cup chopped dried apples
Makes three 1-pint loaves
DIRECTIONS
Preheat the oven to 350°F. Lightly grease three 1-pint jars. Place the jars on a rimmed baking sheet.
In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, whisk together the milk, vinegar, oil, and vanilla. Incorporate the dry ingredients into the wet in batches, until just combined. Gently fold in the zucchini and dried apple chunks until just incorporated.
Fill each jar 3/4 full and bake for 28 to 35 minutes, or until golden and a toothpick inserted into a loaf comes out clean. Let the bread cool on a rack before serving.