Zucchini Apple Bread
Yield
servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 5 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
zucchini
shredded |
|
| 1 | cup |
apples
shredded |
*
|
| 1 ½ | cups |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 23 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 355 | ml |
vegetable oil
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
shredded |
|
| 237 | ml |
apples
shredded |
*
|
| 355 | ml |
nuts
chopped |
|
Directions
Combine the first six dry ingredients; set aside. In a large bowl, combine the eggs, sugars, oil, and vanilla. Beat at medium speed with an electric mixer until well blended.
By hand stir in the zucchini, apples, and nuts. Add the dry ingredients and stir just until moistened.
Spoon the batter into three greased and floured 8¼ x 4½ x 3-inch loaf pans.
Bake at 350℉ (180℃). for 50 to 55 minutes or until a pick inserted in the centers comes out clean. Cool for 10 minutes.
Remove from pan and cool completely. Wrap and store overnight. Makes 3 loaves (18 servings each).
