The rhythm of a simple home
Since apples and zucchini are so abundant at this time of year, it’s only natural that the two be used together in one recipe. I don’t really know the origin of this bread, but I do know it’s been one of our favourites for many years.
4 cups all purpose flour
1 tablespoon backing soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 cups shredded unpeeled zucchini
1 cup peeled shredded apple
1-1/2 cups chopped pecans (optional)
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 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: three loaves
It looks wonderful, and so Fallish!ReplyDelete
Apple and zucchini bread, how wonderful and Yummy. My Dad had a garden,ReplyDelete
and he would bring home some nice looking zucchinis, and my Mom would
make them that night.
Have a good September week.
What a lovely fall bread! I like the addition of the pecans too. Thank you for being a part of the Hearth and Soul Community!ReplyDelete