Zucchini Apple Bread
Early fall means zucchini is taking off in the garden and there are fresh apples aplenty. Use them both up in this tender quick bread. —Kathy Strawser, Dunkirk, New York
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 large eggs, room temperature
- 1-1/2 cups vegetable oil
- 2 cups sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1-1/2 cups chopped pecans
- 1 cup grated peeled apples
Reviews
I have been making this for years. It is wonderful! My whole family loves it. The bread turns out flavorful and moist. I add walnuts, because my husband likes them. It freezes well, and tastes just as good from the freezer as it does freshly baked. My friends always ask for the recipe.
I love this bread! It bakes up delicious and moist. I made 2 larger loaves so baked a bit longer, and I used chopped walnuts in place of pecans. I have always loved zucchini bread, and will definitely make this again. VFE
My Zucchini recipe dosen't call for apples either, but I do put drained crushed pineapple in mine (1/2 cup drained)Doris1407
My recipe for zucchini bread doesn't call for apples, but I'm sure you can add them. This weekend I baked up 5 mini loaves for my parents - mom is 81 and just had her 2nd heart attack in 22 years and has been diagnosed diabetic, Dad has been diabetic for a few years now. I totally replaced the oil with unsweetened applesauce and dropped the sugar from 1 1/4 cups to 3/4 cup. It tasted just as good - adding grated apples would make it even sweeter. Using the mini loaves and freezing them gives my parents just enough to eat in a couple of days and they can pull one out of the freezer every couple weeks to a month to have a home baked bread.
can you bake with splenda when you are diabetic?
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