Name: Apple Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 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

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. &mdash;Patti Dillingham, Scranton, Arkansas

Apple Zucchini Bread

all-purpose flour

baking soda

cinnamon

nutmeg

salt

eggs, room temperature

vegetable oil

sugar

brown sugar

vanilla extract

zucchini

apples

pecans

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.

Loved the recipe with a few of my tweeks. Not only did I use grated apples but I also used a chopped apple as well. Also, I added raisins and slivered almonds instead of the chopped pecans. Turned out fantastic.  One last thing, I lined my bread pans with parchment paper instead of greasing the pans prior to baking.

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!

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.

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!

I substitued yogurt for the oil and chopped walnuts instead of pecans.  I made half the recipe and used muffins tins, which made 18 muffins.  They are perfect and the whole family raved about them.  Will make again and pass on this recipe. Thanks again for this great recipe!

<p>wow and yum!  I read the reviews and did  reduce the sugar by 1/2 cup and also used half oil, half apple sauce and used 2 teaspoons of cinnamon. I also used egg beaters (cholesterol issues) and added another cup of zucchini. I needed to increase the bake time by 5 minutes but this is a  delicious recipe</p>

I made this with my kids. It took a while to shred the apple and zucchini, but it was worth it. The flavor and texture of the bread was great. The three loaves didn't last very long.

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!

robinc58 .. I have not made this yet, but will be. I always reduce the amount of sugar listed in recipes with great results. If a recipe calls for 2 cups of sugar I reduce it down to 1 1/2 cups. For this recipe I will probably also reduce the brown sugar down to 1/2 to 3/4 of a cup. Hope this helps.

Cannot wait to make this!! Psyched!!Thank you!!!

Huge hit for afternoon tea!  I substituted 2 cups of whole wheat flour (for 4 cups all-purpose), 1/2 cup of oil and 1 cup of whole milk (for 1-1/2 cups veg oil) and 1-1/2 cups of choc chips (for pecans).  A little bit healthier and still delicious!

This was a real hit with my family. We all loved it.

I have not yet made this particular loaf, but I will soon.  I have made a recipe of banana bread that made one loaf per recipe.  For gifts I put one half of the batter in the  smaller pan and got two nice loaves for gifts.  Perhaps you would get 6 small loaves from this recipe.  Smaller does mean that you must watch the oven closely for doneness.  Good luck.

This is pretty good.  I just took it out of the oven and had a piece.  Next time I might add a little more apple and cinnamon though.  Definitely a good way to use up all that extra zucchini!

We love this bread. It is very flavorful and moist! This will be given as gifts for the holidays!!

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.

Fantastic. Everyone loved it. I liked the hint of cinnamon. Will save this recipe & use it to make the most of my always abundant zucchini crop!

delicious! We used a stone loaf pan and baked it about 15 longer, but the result was a super moist inside with a nice crunchy top.

It has a nice flavor and very moist texture.  My family seemed to like it better than my typical zucchini bread.  I'll definitely be making it again sometime.

Apple Zucchini Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 9.5

Author : Taste of Home

Ingredients

Instructions

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