Apple Zucchini Pecan Bread

Submitted by Marie

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 3 loaves

ingredients

• 4 cups flour
• 1 teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 5 eggs
• 1 1⁄2 cups vegetable oil
• 2 cups sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups shredded unpeeled zucchini
• 1 cup shredded peeled apple
• 1 1⁄2 cups chopped pecans

directions

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

Reviews

[Younghold]

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.

 

[enestvmel]

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!!!

 

[Feisty Cat]

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!

 

[RAK 2]

I was looking for a recipe for apple zucchini muffins, and this worked perfectly. I made a few modifications to suit my taste. I halved the recipe so the following ingredient measurements are for a 1/2 batch. I used 1 c. whole wheat flour and 1 c. white flour. For the oil, I used 1/2 c. unsweetened applesauce and 1/4 canola oil. I also used 1/2 c. white sugar and 1/2 c. brown sugar. I only had a small handful of pecans, so I didn't get to use as much as the recipe called for. This 1/2 recipe made 12 regular size muffins and 6 mini muffins. I baked them at 350. The mini muffins were ready in approximately 16 minutes, and the regular size muffins took about 21 minutes. They taste great warm out of the oven, and I plan to freeze some for later. Thanks for the great recipe!

 

[MnM's Mom]

AWESOME!!! Thanks for the recipe! My husband and I can't get enough of it.