“A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.” - by Rose Putman
Ingredients
Adjust Servings
Original recipe yields 2 - 9x5 inch loaves
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 207 cal
- 10%
- Fat
- 7.2 g
- 11%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (74)
Rate This Recipe
"Very good. I made the recipe twice - once with chopped zucchini & apple, the second with grated zucchini & apple. I liked it better the second time...." See more"
MARYMILLER33
"This recipe is an instant favorite--I substituted applesauce for the oil, and used only 3/4 C of each sugar, and it was fabulous. Thanks!..." See more"
RLC124
"I Love zucchini bread, I had made one last week from a different recipe and it was ok. I had extra zucchini on hand so I made this one. I did alter the ingredients a little by using whole wheat flou..." See morer, applesauce instead of oil, and 1 egg and 2 whites instead of 2 eggs, I just wanted to see if it would come out ok with a little less fat. thank you for the base recipe, YUM"
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