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Apple Zucchini Bread

Apple Zucchini Bread

I woke up early Saturday morning, inspired by the apples I had brought home from work on Friday and was ready to bake.

I decided to break out my Grandma's Zucchini Bread Recipe and just substitute some apples. My Grandma was a bread baking machine. It was a given that whenever we would visit my Grandparents farm growing up, there would be fresh bread available. My cousins and I would devour it at the breakfast table and more would appear, there was a never ending source...which may or may not have been the freezer.  Zucchini, Carrot and Banana were the usual suspects, and with apples on hand I knew zucchini was the route to go last weekend. If my Grandma could make Zucchini Pie taste like Apple pie, I could sure in the heck substitute some apples for zucchini in my bread.

This recipe makes 3 mini loafs (this size), they're so cute and then there is less guilt when you feel the urge to eat an entire loaf. I'm not admitting that happened...just throwing the idea out there, you know, trying to make you feel better.


Apple Zucchini Bread Loaves


3 eggs
1 cup of vegetable oil
1-1/2 cups sugar
1-1/2 cups grated apple (2 smaller apples, peeled and grated)
3/4 cup grated zucchini (1 small zucchini, peeled and grated)
2 teaspoons vanilla
1 teaspoon salt
2 cups all purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup raisins, optional - I left this out because I didn't have any on hand

Preheat oven to 375 degrees

In a large bowl, beat eggs slightly, stir in sugar, apple, zucchini and vanilla. 

Sift together dry ingredients and stir into egg mixture, until well blended.

Stir in walnuts and raisins (if using).

Grease 3 mini loaf pans and spoon batter evenly into each.

Bake at 375 degrees for about 50 minutes to 1 hour, or until center springs back when pressed and it passes the toothpick test.

Cool in pans for 10 minutes. Remove from pans, cool completely and wrap in foil.

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