Apple Zucchini Bread
Apple Zucchini Bread gives me a chance to use some of the beautiful Zucchini from our garden and mix with some apples, makes this wonderful recipe. This bread is very moist and we added some pecans to bring in that nutty flavor to make this a very rich bread. This is a delicious garden to table recipe that will be a hit in any season, but is a great transition into fall and winter. Make an extra recipe for the freezer, it will keep for about 3 months.
Start The Recipe For Apple Zucchini Bread With
A Dry Mix With Warm Spices
Add Some Liquid, Apples, and Zucchini
Mix Well and Add The Nuts
Pour Into The Loaf Pans and Bake
Bake and Cool
Apple Zucchini Bread
Miz Helen's Kitchen
2 Loaves
Ingredients
4 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon all-spice
1/2 teaspoon nutmeg
pinch salt
5 eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups apples, peeled, grated
2 cups zucchini, shredded
2 cups pecans, chopped
Baking spray with flour & oil
Directions
In a large mixing bowl, stir together the flour, baking soda, cinnamon, all spice, nutmeg, and salt.
In a mixing pitcher beat the eggs.
Add the oil, sugars and vanilla, continue to beat until blended well.
Pour the wet mixture into the flour mixture and stir well.
Add the apples and Zucchini and stir well.
Add the pecans and stir well.
Pour into 2 sprayed loaf pans.
Bake at 350 degrees for 55 minutes.
Remove from the oven and let cool on a cooling rack until cooled.
Serve warm, or cold.
Recipe Tips
Great toasted and garnish with Yogurt, Whipped Cream or Ice Cream.
This bread will freeze well for up to 3 months.
Serve warm, or cold.
Recipe Tips
Great toasted and garnish with Yogurt, Whipped Cream or Ice Cream.
This bread will freeze well for up to 3 months.
Garnish With Your Favorite
Yogurt, Whipped Cream or Ice Cream
Enjoy!
We sure hope you enjoyed your drive to the country, it is a nice drive this time of the year. Thanks so much for stopping by the cottage to spend some time with us today and hope you enjoy your slice of Apple Zucchini Bread. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
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What a perfect way to transition from the end of summer to beginning of fall. This looks like a delicious loaf!
ReplyDeleteYum, I love apple anything so I pinned this recipe for this weekend.
ReplyDeleteHappy Fall,
Kippi
I love zucchini bread! For those who don't have the freezer space for loaves or are too hot to bake when the zucchini is ripe, freezing grated zucchini (or apples) in portions the right size for the recipe works well. When you thaw the zucchini, a lot of water separates from it, and you want to pour off most of that to avoid making the bread too wet...but what was 1 cup of grated zucchini before it was frozen still counts as 1 cup in the recipe, even though its volume is smaller after thawing.
ReplyDeleteThis sounds really good. I love the addition of apples! Thanks for sharing at the What's for Dinner Party!
ReplyDeleteI just got a large zucchini from a friend's garden this morning and this would be a great way to use it! Pinned.
ReplyDeleteThis looks delicious. I'm going to try this using gluten free flour.
ReplyDeleteYum - I haven't thought to make zucchini bread with apples in it too! I made some "plain" zucchini bread on Saturday and it was delicous... But I'll have to try out this recipe next!
ReplyDeleteJenna ♥
Stay in touch? Life of an Earth Muffin
Your Apple Zucchini Bread looks delicious, Miz Helen, especially with all those yummy pecans! I would love to enjoy a slice or two with you! I like that it makes two loaves and freezes well too. Thank you for sharing and for being part of the Hearth and Soul Link Party Community. Have a wonderful weekend.
ReplyDeleteI'm running behind!! Thanks so much for sharing at the What's for Dinner party last week. Hope to see you there this week too!! Enjoy the rest of the weekend.
ReplyDeletethis was so moist and delicious every one raved about it will make it again thanks so much for a great recipe!
ReplyDelete