Apple Zucchini Bread
Total TimePrep: 15 min. Bake: 50 min. + cooling
Makes3 loaves (16 slices each)
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.
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!
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 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.
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!
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!
We love this bread. It is very flavorful and moist! This will be given as gifts for the holidays!!
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.
I love this recipe! I generally do not use the nuts as my daughter doesn't like them, but it is always moist and delicious. I make this several times and will freeze a loaf or 2 for winter months when I can't get fresh zucchini.
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.