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    You are in: Home / Recipes / Apple Zucchini Pecan Bread Recipe
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    Apple Zucchini Pecan Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Marie's Note:

    This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.

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    Units: US | Metric


    1. 1
      In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
    2. 2
      In another bowl, beat eggs and add oil, sugars and vanilla.
    3. 3
      Pour over dry ingredients and mix well.
    4. 4
      Stir in zucchini, apples and pecans (batter will be stiff).
    5. 5
      Spoon into three greased 8x4x2" loaf pans.
    6. 6
      Bake at 350° for 50 to 55 minutes or until tests done.
    7. 7
      Cool in pan for ten minutes before removing to a wire rack to cool completely.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on August 01, 2011


      I scaled this to 2/3 (didn't have enough apple), and made it in a 9x13 like enestvmel did. It was FANTASTIC! Husband and I couldn't get enough and the 3 year old loved it. We snacked on it all day and it was addictive it was so good. We're going to try adding raisins next time, too.

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    • on October 04, 2009


      This makes a large amount, so I put about 2/3 of the batter in a 9x13 (a little less than half a cake pans worth) and the rest in a bread pan. The cake came out beautiful golden brown after about 30-35 minutes. I used my small toaster oven for the bread and it took 50 minutes. We love a good snack cake at our house (without frosting) and this recipe seemed like the perfect candidate. It came out perfectly sweet and didn't even need any frosting. I did use half white and half regular wheat flour. I used a cup of homemade tart applesauce and a half cup of canola oil. I didn't have any nutmeg so I used allspice instead. I also didn't have any pecans. This was the best dessert recipe I've found in a while! Thanks Marie!!!

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    • on September 28, 2009


      I changed the recipe a little. I scaled it down to 2/3 of the original quantities. I probably used 1 1/2 to 2 times the indicated amounts of zucchini and apples, reduced the sugar by about half and used all whole wheat pastry flour. I also used about half the recommended oil and added some buttermilk. 2/3 of the recipe was the perfect amount to put in a tube pan and bake for just about an hour. I topped it with a homemade caramel glaze (thus adding back the reduced sugar back in!). Very very good!

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    Read All Reviews (5)


    Nutritional Facts for Apple Zucchini Pecan Bread

    Serving Size: 1 (2250 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2905.6
    Calories from Fat 1424
    Total Fat 158.2 g
    Saturated Fat 20.5 g
    Cholesterol 310.0 mg
    Sodium 764.1 mg
    Total Carbohydrate 350.3 g
    Dietary Fiber 12.3 g
    Sugars 213.8 g
    Protein 33.9 g

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