1 grated apple-we measure it out to be about 1½ cups
2 cups zucchini
½ cup raisins (soak in hot water before adding to plump up and drain before adding)
½ cup of chopped apple, or 1 cup if you desire to omit raisins
Instructions
Preheat oven to 350 degrees
Mix wet ingredients together, except zucchini and apple
Mix dry ingredients
Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
Fold in raisins and chopped apple
Pour into loaf or muffin tins. We use ¼ cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan.
Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done.
Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
Nutrition Information
Serving size: 1 muffin Calories: 220 Fat: 5.7 g Carbohydrates: 40.6 g Fiber: 3.4 g Protein: 2.6 g Cholesterol: 26 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/breads/honey-apple-zucchini-bread/