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Apple Zucchini Bread Recipe

Apple Zucchini Bread Recipe photo by Taste of Home

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Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years.

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Apple Zucchini Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 48 Servings

15 50 65

Ingredients

4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 eggs
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans

Directions

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.

Nutritional Facts 1 serving (1 slice) equals 185 calories, 10 g fat (1 g saturated fat), 22 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Apple Zucchini Bread in Country Extra September 1993, p49

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Reviews for Apple Zucchini Bread

Apple Zucchini Bread

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(21-22) of 22 reviews

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Reviewed on Aug. 05, 2008 by melinanie

I made this with my kids. It took a while to shred the apple and zucchini, but it was worth it. The flavor and texture of the bread was great. The three loaves didn't last very long.

Reviewed on Dec. 20, 2007 by holly rivedal

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