It seems like every year I plant a garden full of different vegetables and the only one to really prosper is Zucchini. Not to mention it basically just takes over the garden probably inhibiting the other veggies from growing properly. If you have an abundance of Zucchini or just pick some extra at the farmers market, you can easily shred and freeze zucchini for future recipes or you can use it immediately for a batch of this super delicious Zucchini Apple Quick Bread recipe.
I don’t feel like I need to document step by step how to make a quick bread. If you can measure you can make a variety of quick bread recipes. Don’t miss this chocolate Zucchini Bread which is also a keeper. The key to quick bread is to be sure it is cooked all the way thru but not dry. Not sure where the science is in this.
I have never made a Zucchini Apple bread before so I was thrilled to try this combination. The spice combination is delightful and this recipe makes multiple loaves so you can freeze one for later or give it away.
The most tedious part of this recipe is shredding the veggies. Really, it takes a few minutes, you can do it.
You don’t have to but I like to use a mixer when making quick bread, especially ones that are larger batch recipes. Just be sure not to over mix any batter.
Your kitchen will be infused with the cinnamon deliciousnesses.
Allow it to cool, but my kids were drooling while watching it on the counter.
Zucchini Apple Bread Recipe
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 5 eggs
- 1-1/2 cups vegetable oil or us
- 1 1/2 cups sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 cups shredded unpeeled zucchini
- 1 cup shredded peeled apples (granny smith is what we used)
- 1-1/2 cups chopped pecans or walnuts
- 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 three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.
- I had larger loaf pans so it made 2 larger loaves