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Apple Zucchini Bread

Serves: 48

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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


   4 cups all-purpose flour
   1 tablespoon baking soda
   1-1/2 teaspoons ground cinnamon
   1/2 teaspoon ground nutmeg
   1/4 teaspoon salt
   5 eggs
   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



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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 8-in. x 4-in. x 2-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. Yield: 3 loaves.

© Copyright Reiman Publications, 1993-1997


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