OMG it's Zucchini Bread

This is perhaps one of my favorite things to make. I think it's because I use about every dish I own making it. This bread has two secrets that are necessary to make it delicious. One is to make sure that the dry goods and wet ones are mixed separate then mixed together. And the second is to make sure you use a damn good apple, I love honey crisp apples here. They add a nice sweet taste and keep the bread good and moist. Another trick I use is when I pull them out of the oven I place them on a cooling rack and press down gently. This way the cooling rack will embed a cutting guide on the bottom for perfect sized slices.

1. 3 cups all-purpose flour
2. 1 cup sugar
3. 1 cup dark brown sugar
4. 1 teaspoon salt
5. 1 teaspoon baking soda
6. ¼ teaspoon baking powder
7. ¼ teaspoon ground nutmeg
8. 3 eggs
9. 1 cup vegetable oil
10. 2 teaspoons vanilla extract (or 2 vanilla beans for you elitists out there)
11. 1 teaspoon ground cinnamon
12. 2 cups shredded zucchini (about 2 medium sized will do)
13. 1 cup shredded peeled apple (about 1 medium sized will do)

1. In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In a small bowl, whisk the eggs, oil, vanilla, nutmeg, cinnamon. Stir into dry ingredients until moistened. Stir in zucchini and apple.
2. Transfer to two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

NUTRITION FACTS (for you hippies out there): 1 slice equals 229 calories, 11 g fat (1g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.