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Zucchini & Apple Bread Recipe


Makes: 12 servings
Skill Level: None

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Step 1

Preheat oven to 325°F. Spray 9 in. x 5 in. Loaf Pan with vegetable pan spray.

Step 2

In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan.

Step 3

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

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Ingredients

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2 1/2 cups all purpose flour

1 1/4 cups granulated sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup vegetable oil

3 eggs

1 medium shredded zucchini ((about 2 1/2 cups))

1 medium Apple, peeled, cored and shredded ((about 1 cup))

3/4 cup chopped walnuts or pecans

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Discontinued

9 x 5 in. Loaf Pan

Non-Stick Pan Spray

large bowl

medium bowl

Toothpick

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Zucchini & Apple Bread is rated 4.5 out of 5 by 2.
Rated 5 out of 5 by from The picture adequately describes the look. I used a casserole pan which was not as deep as the loaf pan in the picture. I did not have a shredder and my strips could have been thinner. I did not peel the zucchini; you may choose to do so. I let the bread cool for only about 25 minutes. The aroma forced me to sample it before it had completely cooled. That did not seem to have an affect on the slicing. Tasty. Loved the results.
Date published: 2012-11-28
Rated 4 out of 5 by from Very yummy, even without the nuts (or nutmeg because I'm allergic). Very easy to bake. I added cinnamon sugar on top and brought it to a brunch.
Date published: 2013-08-11
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