Email to Filus1217      

Brd: 5* Apple Zucchini Bread

Source of Recipe

.
Bak: 5* Apple Zucchini Bread***

Tasteofhome.com
Country Extra September 1993
59 reviews rate this recipe 5 Stars!
Prep: 15 min. Bake: 50 min. + cooling
Yield: 3 loaves. - 48 servings

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas

Ingredients:
• 4 cups all-purpose flour
• 1 tablespoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup liquid egg substitute or 4 egg whites
• 1-1/2 cups vegetable oil
• 2 cups sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 2 cups shredded unpeeled zucchini
• 1 cup shredded peeled apples
• 1-1/2 cups chopped pecans

Directions:
1. In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs and egg substitute. 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 8-in. x 4-in. 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.

1 serving (1 slice) equals 185 calories, 10 g fat (1 g saturated fat), 13 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.