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Zucchini Apple Bread

By: James (Kathy) Strawser

"Help! cries Kathy Strawser from Dunkirk, New York. I love to bake Zucchini Apple Bread but since I've been diagnosed as diabetic, I think this recipe calls for too much sugar."

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
55 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

4 cups all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1 1/2 cups chopped pecans
1 cup peeled and grated apple

Directions

In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples.
Transfer to three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Footnotes

Nutritional Analysis: 1 slice equals 246 calories, 14 g fat (2 g saturated fat), 30 mg cholesterol, 133 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.