05Note: you can use entirely whole wheat or all-purpose flour for this recipe! I like to mix the two as a compromise between texture and nutrition. Do what you like!
06Once the batter is all mixed up, fold in your zucchini and apples. This will take some elbow grease, as the batter is thick and unruly, but the moisture from the produce should loosen things up.
07Grab two loaf pans, line them with parchment paper for easy bread removal, grease up whatever’s not covered with paper. Divide the batter equally between the two pans, bake for 60 minutes or until you can stick a knife in the middle and it comes out clean.
08Or you can grease up a couple of standard muffin tins, fill each up nearly full with batter, and bake for about 20 minutes.