A little different from the traditional recipes, this creamy, delicious chicken salad.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 4 eggs
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts
- 2 cups peeled, chopped zucchini
- 1 cup chopped, peeled apple
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 – 9×5 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.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 143 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great base bread. You could add chocolate chips or other kinds of nuts or fruit. I used 2 tsp of vanilla and added a little extra zucchini and apples. I also used 3 tsp cinnamon and baked as directed. The batter was very thick. The bread is not fluffy but very moist, just like most zucchini breads I have made. Will definitely make it again.
its good, but I used all brown sugar and extra apple and zucchini grated and melted butter in place of oil and I bake at 325, if I didn’t add extra I think it wouldn’t have much flavor and it would have been dry, always add extra zucchini to every recipe.
So, my rating may not give this recipe justice because I swapped honey for the white sugar and gluten free flour for wheat flour (cup for cup). I also grated the zucchini and apple. The bread rose really high! It is a very tasty cake! But, it is dense. I would make this again and maybe back off the gluten free flour a bit. ??
I used a small processor for the nuts and zucchini to make them a nice small mixture size. I also used pure sugar cane instead of granulated sugar cause I was feeling fancy lol. Came out beautiful and delicious!!!
Excellent! The batter is on the dry side until you fold in the zucchini, apple, and nuts. It came out perfect!
Quick and easy! Great way to use that extra zuchini!
The bread came out great after adding another 1/2 cup of oil, although if we just used the base recipe it likely would have been a fail. The batter was extremely dry and crumbly until we added the extra oil. It cooked well and was a fast and easy recipe. We didn’t use walnuts because my mother couldn’t eat them. It was more like a cake than bread, though. I would recommend this to anyone that wants a somewhat-healthy cake-ish-bread-ish hybrid.
This is an easy recipe and delicious! I did want to share my experience when making it though. The batter was more like a stiff dough at first. I let it sit in the fridge while I did other things (2 hours or so). That allowed all of the the zucchini to sweat enough to mix into a manageable batter. I made muffins, baking for 35 minutes. They were a hit! I will make this recipe again for sure!
Loved it. I used my kitchenaide mixer the 2nd time I made this and the loaves were perfect. This recipe is a keeper.
I loved making this easy recipe, but I did add chocolate chips to it..It was very good and loved by family and friends
Quite an average bread. Simple and trusty. It was ok.
I grated the apple and zucchini without peeling either of them. Doubled the recipe and made 3 nice large loaves. Will make again. Going to use it for French toast in the morning, yum!
Great recipe but I wanted it a little healthier, so I cut the sugar in half..1/2 c. brown sugar and 1/2c. regular sugar. I also used half whole wheat flour and half regular flour and in place of oil, I used 1/2 c. unsweetened apple sauce with only 1 Tablespoon of oil. I also added 1tsp of baking powder. I grated both the zucchini and apple. It was a great texture, not too dense and just the right amount of sweetness.
Not sure what went wrong, but this bread came out heavy and very dry. I wasted a lot of ingredients making it too. Now I’m in search of a much better recipe.
it was good, I left out the walnuts because my mom can’t eat them, I would add more spices, moist. Am going to freeze in slices for mom to eat for breakfast.
Loved
I think next time I will increase the salt and sweetness just a bit.I did not put a sugar topping over it, so that may be the issue with the sweetness. Other than that the bread was very good.I brought it to my sitting group and everyone gave me wonderful complements, so Im happynthat they all enjoyed it so much.
The only thing is that it swells a lot. Not a problem! It just needs an extra (a little smaller) pan!!!
I made it as written and it was delicious!!! It’s a keeper in my house. Thank you.
Very good. I am lazy and just dump everything together in one large bowl! Also, I did not peel anything, and used 1.5 cups zucchini and 1.5 apple.
Easy recipe to make. You can always put more apples in it and less zucchini if you want. Always seems to be variations of this recipe.