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Apple Zucchini Bread Recipe
Apple Zucchini Bread Recipe photo by Taste of Home

Apple Zucchini Bread Recipe

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5 51
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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. —Patti Dillingham, Scranton, Arkansas
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 48 servings

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

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.

Directions

  1. 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.
Originally published as Apple Zucchini Bread in Country Extra September 1993, p49

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.

Reviews for Apple Zucchini Bread

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 31, 2015

"This was a real hit with my family. We all loved it."

MY REVIEW
Reviewed Aug. 21, 2015

"Can i use Apple sauce instead of shredded apple? (apples aren't yet in season but i can't keep up w/ the summer squash lol)"

MY REVIEW
Reviewed Aug. 20, 2015

"I made this bread today, and I loved it. Very moist. I decrease the brown sugar by 1/2 cup and next time I will use 1/2 wheat flour. It made 3 loaves. I always like to make a recipe just like it was printed, then I change it. But I knew I could reduce the sugar. I used walnuts and pecans. It is so good."

MY REVIEW
Reviewed Aug. 17, 2015

"Super yummy. It was a big hit. Thank you for sharing!"

MY REVIEW
Reviewed Jul. 4, 2015

"Very good. I did use 1 cup applesauce and 1/2 cup oil for the 1 1/2 cup vegetable oil. I also decreased the sugar to 1.5 cups. It was still plenty sweet. Divided batter between 2 9x5 bread pans. They were done between the same 50-55 minutes, but I thought it would take longer."

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