The transition from summer to fall is my FAVOURITE time of the year. The crisp air and gorgeous colours when the trees turn make me want to dive into a cozy knit sweater, throw on the slippers, steep some tea and crank up the oven to bake. Is anybody else with me?
I’ve always been a baker, truly since I can remember. Granted, I wasn’t always a GOOD baker. Take the time that I baked a single loaf of bread that weighed 12 lb (we weighed it for the record). Or the time that I baked a pie that not even the dog would eat. Yes, my friends, it’s been a long journey with some hard lessons.
Now, there are a few things that I’ve learned along the way. For instance, don’t get impatient and try to rise bread with the oven on (apparently yeast isn’t fond of too much heat) – unless a 12 lb loaf of bread is what you’re aiming for? I’ve also learned to measure my ingredients properly, follow instructions, and to invest in good quality bakeware.
Let’s talk bakeware. Have you ever tried to take muffins out of an old tin and had them stick to the bottom, transforming them into only-muffin tops in the process of getting them out? I have. Or baked cookies on a baking sheet that you had to throw out after using (with the cookies still stuck to the pan)? I’ve done that too! The point is that quality really counts!
I recently partnered with Paderno to create a mini recipe series using their bakeware, and was completely blown away! The first thing that I noticed was that the products are all designed in CANADA! It’s great to see products that are created in a way that better supports our local economy. The other thing that I quickly noticed about both the bakeware, and their cookware line of pots and pans, was the weight of the products: they didn’t mess around, it’s such good quality! The bakeware that I used to create the recipes is durable and professional quality with a stick-resistant textured base, which translates into a consistent, even baking and no sticking. They are also dishwasher safe which gets a high-five from every busy mom out there!
I used the Paderno Professional Loaf Pan to make this lightly sweetened bread and it came out BEAUTIFULLY. Zucchini bread is a perfect way to use up that extra zucchini from the garden, and together with the apple, it makes this cake so moist! Leave out the pecans if you want to make it lunch-friendly for the kids. You can even make it into muffins using the Paderno Professional Muffin Tin and reduce the bake time to approximately 20 minutes (or until a toothpick comes out clean when inserted into the centre).
This is the first of three recipes that I will be posting this week, I would love to hear your thoughts if you have a chance to try them!
Apple Zucchini Bread
Makes 1 loaf
- 1 c. tightly packed grated zucchini
- 1 ¼ c. tightly packed grated apple (I used Granny Smith)
- 2 eggs, beaten
- ½ c. vegetable oil
- 3 Tbsp. honey
- 1 tsp. vanilla
- 1 c. whole wheat flour
- 1 c. all-purpose flour
- 1 c. toasted pecans, chopped
- 3/4 c. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. allspice
- dash nutmeg
- ½ tsp. salt
- Preheat the oven to 350F and grease and flour the Paderno Professional loaf pan.
- Mix the wet ingredients together well in a medium bowl.
- Mix together the dry ingredients in a large bowl until combined.
- Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
- Pour the mixture into the prepared loaf pan and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 40 minutes.
- Remove from the oven, let it cool in the pan for 5 minutes, and invert it onto a baking rack, removing the loaf pan, to finish cooling before serving.
Thank you to Paderno for sponsoring this post!
Photography by Mackenzie Jane Photo