zucchini apple pecan bread

How To Make zucchini apple pecan bread

• Step 1
  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. Shred the zucchini. You'll need 1 cup. Squeeze out excess moisture.
• Step 2
  Peel and core the apples. Shred the apples. You'll need 1 cup. Squeeze out excess moisture.
• Step 3
  Combine the zucchini, apple, brown sugar, oil, eggs, and vanilla extract in a large bowl.
• Step 4
  Stir to combine.
• Step 5
  In another bowl, combine 3 cups of flour, salt, baking powder, baking soda, cinnamon, and nutmeg; mix well.
• Step 6
  Pour wet ingredients over dry ingredients and mix well.
• Step 7
  In a small bowl, toss the nuts with the remaining 1/2 teaspoon of flour to coat and prevent them from sinking.
• Step 8
  Gently stir in the nuts. I only add about 1/2 cup of nuts, but you can use more if desired. I used pecans, but you can use any nut you like and add as much as you like.
• Step 9
  Divide the batter between the 2 loaf pans (roughly 2 3/4 cups per loaf). Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour.
• Step 10
  Remove the bread from the pans and cool on a wire rack.
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