Apple Zucchini Bread
Total TimePrep: 15 min. Bake: 50 min. + cooling
Makes3 loaves (16 slices each)
- 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
- 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 Facts1 slice: 185 calories, 10g fat (1g saturated fat), 22mg cholesterol, 100mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.
Aug 16, 2020
2nd time cooking this. Added raisins. Substituted flour for gluten free flour. Took advise from one of the reviews and used Apple sauce from some of oil. This batch makes 3 breads. So gave one to my sons family( great reviews), muffins to my mom (also great reviews) and kept one for me. This 2nd batch will go to work. Hoping it puts smiles on everyone’s face. Great recipe! Thank you!
Jun 15, 2020
I followed some of the comments. I used 1 cup of oil and a 1/2 cup unsweetened applesauce. I used 3/4 cup sugar and 3/4 cup packed brown sugar. I used a large Cortland apple. I made two loaves with toasted walnuts and 12 muffins with no nuts. Both were good. The loaves took 37 min to bake and the muffins took around 17 min to bake.
Mar 10, 2020
This bread was so moist with the apples and zucchini. I froze a loaf and two months later it still tasted great! A good way to use up some summer zucchini!
Oct 17, 2019
This is a very good recipe-wonderfully moist. Based on reviews and preferences, I made a few changes. I used 1c canola oil (to cut down on saturated fat), 1 heaping cup of sugar, 1c of unpacked dark brown sugar, and diced the apples. This recipe made 12 muffins and 2 loaves. I used McIntosh apples and had no problems tasting them. Thanks for sharing!
Oct 15, 2019
We love this bread. It is very flavorful and moist! This will be given as gifts for the holidays!!
Sep 15, 2019
I used frozen zuchinni I had from last year's garden and frozen apples I had from picking last year. I thawed the zuchinni and apples in the fridge. A couple changes to the recipe were made because I used frozen fruit/squash. I only used 1 cup of oil because I was afraid it would be a extremely dense, oily bread. I drained the liquid off the zuchinni but did not squeeze it so it had plenty of liquid. My apples were in chunks instead of shredded. I added my thawed apples with the small about of liquid from thawing. I basically guessed on how stiff the batter should be from previous experience .making zucchini bread. I didn't add the nuts because I had none on hand. The bread turned out excellent. I actually really enjoyed the Apple chunks in the bread . Yum.
Jul 29, 2018
I love this recipe! I generally do not use the nuts as my daughter doesn't like them, but it is always moist and delicious. I make this several times and will freeze a loaf or 2 for winter months when I can't get fresh zucchini.
Apr 17, 2018
I love making quick breads and my youngest grandson loves zucchini bread and this is one of his favorites.He doesn't care for nuts, so I put in 1 cup of raisins instead.It is a very tasty bread.
Aug 13, 2017
Love this recipe!
Oct 30, 2016
Ok recipe, not sure of the reason for the apples as we couldn't taste them at all all. May make again but with more apples.