Apple Zucchini Loaf Recipes

APPLE ZUCCHINI LOAF

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Drain apples, reserving juice. In another bowl, whisk the egg, oil and reserved juice. Stir into dry ingredients just until blended. Fold in zucchini and apples until moistened., Pour into an 8x4-in. loaf pan coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

ZUCCHINI AND APPLE BREAD

Steps:

• Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
• Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
• Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

APPLE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. and prepare 9×5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
• In a large bowl add together sugar, brown sugar, sour cream, oil, eggs and vanilla.
• Mix well.
• Add flour, baking soda and cinnamon.
• Stir well till all is incorporated.
• Stir in zucchini and apples.
• Mix well.
• Pour into loaf pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Cool before removing from pan. Cut and ENJOY!

APPLE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine first 6 ingredients and set aside.
• Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
• Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

APPLE ZUCCHINI BREAD

Steps:

• 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.

APPLE ZUCCHINI LOAF CAKE

Steps:

• Preheat oven to 350°F. Prepare Apple Basket Loaf Pan with baking spray containing flour or shortening and flour. Using a mixer with a paddle attachment, cream butter and sugar together until light and fluffy. Add eggs one at a time and blend thoroughly after each addition. Squeeze excess moisture from zucchini and apples and add to batter. In a medium bowl, combine flour, salt, baking powder, and cinnamon. Slowly add flour mixture to batter and mix thoroughly. Slowly add milk and fold in chopped pecans. Pour into prepared pan, filling only 3/4 full. Tap gently on countertop to remove air bubbles. Bake 55-60 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 8-10 minutes before inverting onto a cooling rack.