Apple Zucchini Pecan Bread Recipes

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.

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-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLESAUCE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.
• Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.
• Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended; stir in pecans. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.

PECAN ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

APPLE ZUCCHINI PECAN BREAD

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.