Zucchini and Apple Cake

Ingredients:

• Non-stick cooking spray
• 1 tbsp. finely grated zucchini (about 1 pc.)
• 1 cup grated peeled green apple (about 1 pc.)
• 1 and 1/4 cups light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 tbsp. plus 0.5 tsp. wheat flour
• 1/4 tsp coarse salt
• 1.5 tsp baking powder
• 1.5 tsp of baking soda
• 1 teaspoon ground cinnamon
• 1 tsp. freshly ground nutmeg
• 1.5 cups chopped walnuts

Preparation:

1. Preheat oven to 375°F (190°C). Spray 2 (12 x 22 cm) loaf pans with nonstick cooking spray. Line the pans with parchment paper and lightly spray the paper.
2. In a large bowl, combine the zucchini, apple, brown sugar, vegetable oil, eggs, and vanilla extract and mix until smooth. Add 3 cups of flour, salt, baking powder, baking soda, cinnamon, and nutmeg to the bowl and mix thoroughly again. Stir the nuts into the remaining 1/2 teaspoon of flour, making sure they don't sink into the mixture. Gently fold the nuts into the batter.
3. Divide the batter between the 2 pans. Bake the cupcakes until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Remove the cupcakes from the oven and cool on a wire rack.