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Zucchini-Apple Bread Recipe

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This recipe for Zucchini-Apple Bread, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Schulz


4 cups all-purpose flour
1 tbsp. baking soda
1/4 tea. baking powder
1 1/2 tsp. salt
1 1/2 tbsp. ground cinnamon
1/2 tea. ground nutmeg
1 1/2 cups chopped pecans
1 cup firmly packed brown sugar
1 1/2 cups vegetable oil
1 tbsp. vanilla extract
2 cups shredded zucchini (about 3 med.)
1 cup shredded apple (about 1 med.)
5 eggs
2 cups sugar

Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple, and pecans. Add dry ingredients to zucchini-apple mixture, stirring just until moistened.

Spoon batter into 3 greased and floured 8 1/4 x 4 1/2 x 3-inch loaf pans. Bake at 350 for 50 - 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack, and cool completely.

Number Of Servings:
Number Of Servings:
3 loaves




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