Apple Zucchini Bread

Name: Apple Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 3 loaves (16 slices each)
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

Total Time Prep: 15 min. Bake: 50 min. + cooling

Yield 3 loaves (16 slices each)

Test Kitchen Approved

This quick apple zucchini bread spotlights late-summer produce. It's easy to bake and absolutely delicious.

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

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.

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

Recipe Creator