Apple Zucchini Bread

This delicious, moist bread is made with apples and zucchini. Since apples and zucchini are so abundant late summer, it's only natural that the two be used together in one recipe. The apples add the moisture and the zucchini adds the flavor. The origin of this bread is unknown, but it's been a favorite for many years.


three 8 x 4-inch loaves (48 servings)


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
1 1/2 cups vegetable oil
2 cups granulated (white) sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans


Preheat oven to 350°F (177°C). Grease three 8 x 4 x 3-inch loaf pans with Pan Release or cooking spray.

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into prepared loaf pans.

Bake in the preheated oven for 50 to 55 minutes or until done. Cool in pans for 10 minutes before removing to a wire cooling rack to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes + cooling

Nutritional Information

1 serving (1 slice) equals 185 calories, 10 g fat (1 g saturated fat), 22 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

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