Taste of Home
Apple Zucchini Bread
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 3 loaves (16 slices each).
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
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 large eggs, room temperature
-
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
-
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 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 slice: 185 calories, 10g fat (1g saturated fat), 22mg cholesterol, 100mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC