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Zucchini Apple Bread

 Zucchini Apple Bread
“Help!” cries Kathy Strawser from Dunkirk, New York. “I love to bake Zucchini Apple Bread but since I've been diagnosed as diabetic, I think this recipe calls for too much sugar.”
36 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 4 cups all-purpose flour
  • 3 teaspoons 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 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups shredded zucchini
  • 1-1/2 cups chopped pecans
  • 1 cup grated peeled apples

Directions

  • In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and
  • salt. In a large bowl, beat the eggs until frothy. Add the oil,
  • sugars and vanilla; beat until blended. Stir into dry ingredients
  • just until moistened. Fold in the zucchini, pecans and apples.
  • Transfer to three greased 8-in. x 4-in. loaf pans. Bake at 350°
  • for 55-60 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pans to
  • wire racks. Yield: 3 loaves (12 slices each).

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Zucchini Apple Bread (continued)

Nutritional Facts: 1 slice equals 246 calories, 14 g fat (2 g saturated fat), 30 mg cholesterol, 133 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.