Apple-Zucchini Bread | Midwest Living

Apple-Zucchini Bread

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Apple-Zucchini Bread

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  • Makes: 32 servings
  • Yield: 2 loaves
  • Prep 25 mins
  • Cool 10 mins
  • Bake 50 mins

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Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon (optional)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup cooking oil
  • 1/2 cup honey
  • 1 cup shredded apple
  • 1 cup shredded zucchini
  • 1 tablespoon vanilla
  • 1 cup chopped nuts (optional)

Directions

  1. Grease the bottoms and about 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set the pans aside.
  2. In a medium mixing bowl, stir together flour, cinnamon, salt, baking soda, and baking powder.
  3. In a large mixing bowl, beat eggs. Stir in sugar, oil, and honey. Stir in apple, zucchini, and vanilla. Fold in the flour mixture until just moistened (don't overmix). Fold in the nuts, if you like. Spoon the batter into the prepared pans.
  4. Bake in a 325 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of each loaf comes out clean. Cool loaves in the pans on a wire rack for 10 minutes. Loosen the edges and remove the loaves from pans. Cool completely on the wire racks. Makes 2 loaves, 16 servings per loaf.

Nutrition Facts

(Apple-Zucchini Bread)

Servings Per Recipe 32, pro. (g) 2, cal. (kcal) 135, carb. (g) 19, Fat, total (g) 6, chol. (mg) 20, sodium (mg) 125

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