Dear Cook, I have an old recipe for zucchini bread, one I use when Ron’s garden zucchini is ready. But when I came across this recipe in my Aug./Sept. 2019 Taste of Home Magazine I noticed that their recipe used a cup of grated apple. I thought that the apple would nicely compliment the zucchini.
Of course, I had to try it, but with one little change. I cut the apple into tiny chunks hoping that the apple would not only add flavor, but would add texture as well. The dicing might have been a bit tedious, but I made a sit-down time of it. I turned on my favorite radio program, got a tall glass of water, sat down at the counter, and enjoyed being off my feet. I cut the apple into thin slices, cut each slice lengthwise, and then cut the narrow pieces into 1/4th inch wide pieces.
The bread turned out just as I had hoped. The texture was good, and the apple flavor perfect. We ate it with butter, but only out of habit – for it would have tasted delicious without it. How do I know? From years of experience…I could just tell.
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| Zucchini Apple Bread | Print |
- 4 cups all-purpose flour
- 3 tsp. baking soda
- 1 & ½ tsp. ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp. salt
- 5 large eggs, room temperature
- 1 & ½ cups vegetable oil
- 2 cups sugar
- 1 cup packed brown sugar
- 1 tsp. vanilla extract
- 2 cups shredded zucchini
- 1 & ½ cups chopped pecans
- 1 cup grated peeled apples, (I cut ⅓rd by ⅓rd inch pieces.)
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, beat the eggs until frothy.
- Add the oil, sugars and vanilla, beat until blended.
- Stir into the dry ingredients just until moistened.
- Fold in the zucchini, pecans and apples.
- Transfer to 3 greased 8x4-inch loaf pans.
- Bake at 350 until toothpick inserted in center comes out clean, 55-60 minutes.
- Cool loaves for 10 minutes.
- Remove from pans to wire racks to cool completely.
