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Apple Zucchini Bread Recipe

Name: Apple Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 3
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

Taste of Home

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

Method

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.

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