Apple Zucchini Bread
Originally published as Apple Zucchini Bread in Country Extra September 1993, p49
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup brown sugar packed
- 4 cups all-purpose flour
- 5 eggs
- 1 tablespoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups vegetable oil
- 2 cups unpeeled zucchini shredded
- 1 cup apples shredded & peeled
- 1-1/2 cups pecans chopped
- Carbohydrate 21.7146729166667 g
- Cholesterol 22.03125 mg
- Fat 9.90594625 g
- Fiber 0.775493770261606 g
- Protein 2.0773 g
- Saturated Fat 0.898587604166667 g
- Serving Size 1 1 serving (47g)
- Sodium 232.397208333333 mg
- Sugar 20.9391791464051 g
- Trans Fat 0.325079041666666 g
- Calories 181 calories
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 350degrees 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.
