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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 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. Ingredients:
4 cups king arthur unbleached 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 |
Directions:
1. 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. 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.
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