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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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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    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.

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    Ratings & Reviews:

    • on August 01, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    49%
    Total Fat 158.2 g
    243%
    Saturated Fat 20.5 g
    102%
    Cholesterol 310.0 mg
    103%
    Sodium 764.1 mg
    31%
    Total Carbohydrate 350.3 g
    116%
    Dietary Fiber 12.3 g
    49%
    Sugars 213.8 g
    855%
    Protein 33.9 g
    67%

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