Real Recipes From Real Home Cooks ®

zucchini apple pecan bread

Recipe by
Alisha Broussard
Pflugerville, AL

I made this for my dad today for Father's Day and he loved it. I made extra for his work and also for my work.

yield serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For zucchini apple pecan bread

  • 1 c
    zucchini, finely grated (about one medium zucchini)
  • 1 c
    green apple, finely grated (about 2 small apples)
  • 1 1/4 c
    light brown sugar
  • 1 c
    canola oil
  • 3 lg
  • 1 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1/4 tsp
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    all purpose flour
  • 1 1/2 c
    chopped pecans (or any nut you like) optional

How To Make zucchini apple pecan bread

  • 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.
  • 2
    Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
  • 3
    In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
  • 4
    In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
  • 5
    Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.