October is apple month! So I decided to make up a recipe around fall’s bounty and visit our neighborhood farmer’s market with Jamie and pick up some different varieties of these beauties.
There are always so many kinds to choose from.
Luckily they have samples out for us to taste and decide. My favorite is Honey Crisp, but they were sold out. 😦 Jamie chose some Golden Delicious and Jona Gold apples after a taste test.
And we couldn’t resist procuring some apple cider (with no added sugar!) and a mini apple cider doughnut as well.
I love making zucchini bread (it’s always fun to sneak in some extra vegetable into a snack or dessert!), so I thought I’d try making apple zucchini bread. I’d made Nigella Lawson’s fabulous banana bread in the past and was inspired by the inclusion of rum infused raisins, so I did a twist on that and added Calvados infused apple to my apple zucchini bread. It was a successful experiment! The bread is moist and rich with autumnal spices. And you get little bits of sweet apple in every bite. 🙂
Calvados Infused Apple Zucchini Bread
1/3 cup (75ml) Calvados or other apple brandy
1 cup chopped apple
nonstick spray or butter
1 ½ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon kosher salt
1 cup sugar
2 tablespoons oil
1 large egg
½ teaspoon vanilla
½ cup applesauce
2/3 cup shredded zucchini
- Place Calvados and chopped apples in a small saucepan and bring to a boil. Reduce heat and simmer for about five minutes. Remove from heat and let soak for an hour or overnight.
- Preheat oven to 325 degrees. Spray a loaf pan with nonstick spray or grease with butter and line the bottom with parchment paper. Set aside.
- Whisk together flour, baking powder, baking soda, spices, and salt in a bowl. Set aside.
- Beat together the oil and sugar in a large bowl. Beat in egg. Stir in applesauce and vanilla. Add the shredded zucchini and Calvados infused apples to the mix.
- Pour into prepared loaf pan and bake for 1 hour and 15 minutes. Bread is done when I toothpick inserted in center comes out clean. I start checking after about an hour of baking. Cool for 10 minutes on wire rack, then remove and cool completely on rack. Slice and serve.
Makes one loaf.