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Apple Zucchini Bread

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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    3 loaves (16 slices each)


  • 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 large eggs, room temperature
  • 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


  • 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 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 slice: 185 calories, 10g fat (1g saturated fat), 22mg cholesterol, 100mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

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  • Kirk
    Sep 25, 2020

    Loved the recipe with a few of my tweeks. Not only did I use grated apples but I also used a chopped apple as well. Also, I added raisins and slivered almonds instead of the chopped pecans. Turned out fantastic. One last thing, I lined my bread pans with parchment paper instead of greasing the pans prior to baking.

  • Audrey
    Sep 21, 2020

    I substitued yogurt for the oil and chopped walnuts instead of pecans. I made half the recipe and used muffins tins, which made 18 muffins. They are perfect and the whole family raved about them. Will make again and pass on this recipe. Thanks again for this great recipe!

  • Sally
    Aug 16, 2020

    2nd time cooking this. Added raisins. Substituted flour for gluten free flour. Took advise from one of the reviews and used Apple sauce from some of oil. This batch makes 3 breads. So gave one to my sons family( great reviews), muffins to my mom (also great reviews) and kept one for me. This 2nd batch will go to work. Hoping it puts smiles on everyone’s face. Great recipe! Thank you!

  • Sunshinebakerpa
    Jun 15, 2020

    I followed some of the comments. I used 1 cup of oil and a 1/2 cup unsweetened applesauce. I used 3/4 cup sugar and 3/4 cup packed brown sugar. I used a large Cortland apple. I made two loaves with toasted walnuts and 12 muffins with no nuts. Both were good. The loaves took 37 min to bake and the muffins took around 17 min to bake.

  • JCV4
    Mar 10, 2020

    This bread was so moist with the apples and zucchini. I froze a loaf and two months later it still tasted great! A good way to use up some summer zucchini!

  • 7833louis
    Oct 17, 2019

    This is a very good recipe-wonderfully moist. Based on reviews and preferences, I made a few changes. I used 1c canola oil (to cut down on saturated fat), 1 heaping cup of sugar, 1c of unpacked dark brown sugar, and diced the apples. This recipe made 12 muffins and 2 loaves. I used McIntosh apples and had no problems tasting them. Thanks for sharing!

  • 2124arizona
    Oct 15, 2019

    We love this bread. It is very flavorful and moist! This will be given as gifts for the holidays!!

  • Shannon
    Sep 15, 2019

    I used frozen zuchinni I had from last year's garden and frozen apples I had from picking last year. I thawed the zuchinni and apples in the fridge. A couple changes to the recipe were made because I used frozen fruit/squash. I only used 1 cup of oil because I was afraid it would be a extremely dense, oily bread. I drained the liquid off the zuchinni but did not squeeze it so it had plenty of liquid. My apples were in chunks instead of shredded. I added my thawed apples with the small about of liquid from thawing. I basically guessed on how stiff the batter should be from previous experience .making zucchini bread. I didn't add the nuts because I had none on hand. The bread turned out excellent. I actually really enjoyed the Apple chunks in the bread . Yum.

  • MamaTricia
    Jul 29, 2018

    I love this recipe! I generally do not use the nuts as my daughter doesn't like them, but it is always moist and delicious. I make this several times and will freeze a loaf or 2 for winter months when I can't get fresh zucchini.

  • _nlfPA
    Apr 17, 2018

    I love making quick breads and my youngest grandson loves zucchini bread and this is one of his favorites.He doesn't care for nuts, so I put in 1 cup of raisins instead.It is a very tasty bread.