Best 2 Zucchini Apple Pecan Bread Recipes

**Zucchini Apple Pecan Bread: A Symphony of Flavors and Textures**

Immerse yourself in a culinary journey with our tantalizing Zucchini Apple Pecan Bread, a delectable treat that harmonizes the subtle sweetness of zucchini, the crisp tang of apples, and the nutty crunch of pecans. This delightful bread is not only a sensory delight but also a testament to the versatility of these humble ingredients. As you embark on this baking adventure, you'll discover three irresistible variations that cater to diverse palates and dietary preferences: the classic Zucchini Apple Pecan Bread, a gluten-free Zucchini Apple Pecan Bread, and a vegan Zucchini Apple Pecan Bread. Each variation promises a unique symphony of flavors and textures, ensuring that every bite is a moment of pure indulgence. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you through the process, guaranteeing a perfect loaf every time.

Let's cook with our recipes!

APPLE ZUCCHINI PECAN BREAD

Apple Zucchini Pecan Bread image

This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.

Provided by Marie

Categories Quick Breads

Time 1h15m

Yield 3 loaves

Number Of Ingredients 13

Ingredients

4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apple
1 1/2 cups chopped pecans

Steps:

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
In another bowl, beat eggs and add oil, sugars and vanilla.
Pour over dry ingredients and mix well.
Stir in zucchini, apples and pecans (batter will be stiff).
Spoon into three greased 8x4x2" loaf pans.
Bake at 350° for 50 to 55 minutes or until tests done.
Cool in pan for ten minutes before removing to a wire rack to cool completely.

ZUCCHINI APPLE PECAN BREAD

Zucchini Apple Pecan Bread image

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.

Provided by Alisha Broussard

Categories Other Breads

Time 1h15m

Number Of Ingredients 15

Ingredients

NON STICK SPRAY
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 large eggs
1 tsp vanilla extract
3 c all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp all purpose flour
1 1/2 c chopped pecans (or any nut you like) optional

Steps:

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.

Tips:

Preheat oven: Always preheat your oven to the desired temperature before baking the bread. This helps ensure even baking and prevents the bread from becoming too dense or undercooked.
Measuring ingredients: Use measuring cups and spoons to accurately measure ingredients. This will ensure the correct proportions of ingredients for a successful bake.
Mixing ingredients: Mix the ingredients in the correct order as specified in the recipe. This helps ensure the ingredients are properly incorporated and the bread has the desired texture.
Baking time: Bake the bread for the specified time or until a toothpick inserted into the center comes out clean. Overbaking can dry out the bread, so it's important to check the doneness accurately.
Cooling the bread: After baking, let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely. This helps prevent the bread from becoming too moist or soggy.

Conclusion:

Zucchini apple pecan bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or as a snack. With its moist texture, sweet flavor, and crunchy pecan topping, this bread is sure to be a hit with everyone. Whether you're looking for a healthy way to use up zucchini or simply want to try a new and exciting bread recipe, this zucchini apple pecan bread is definitely worth trying.