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

5 eggs

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

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Grace at home

All about home

The hearth and soul


  1. It looks wonderful, and so Fallish!

  2. Apple and zucchini bread, how wonderful and Yummy. My Dad had a garden,
    and he would bring home some nice looking zucchinis, and my Mom would
    make them that night.

    Have a good September week.


  3. 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!


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