Apple Zucchini Bread Recipe
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: 1 hour
- 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
- 4 cups all-purpose flour
- 5 eggs
- 1 cup packed brown sugar
- 1 tablespoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups vegetable oil
- 1-1/2 cups chopped pecans
- 2 cups shredded unpeeled zucchini
- 1 cup shredded peeled apples
- Carbohydrate 12.8910705975426 g
- Cholesterol 31.0135417285527 mg
- Fat 11.7289844278563 g
- Fiber 0.285925352379527 g
- Protein 1.58015425636536 g
- Saturated Fat 7.37954936309695 g
- Serving Size 1 1 serving (48g)
- Sodium 2554.20074793709 mg
- Sugar 12.605145245163 g
- Trans Fat 0.846235156057371 g
- Calories 162 calories
Directions 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. 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. Print Add to Recipe Box Email a Friend
