Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans

 

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 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves

 

(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)