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ZUCCHINI-APPLE BREAD
INGREDIENTS:
4 cups all-purpose flour
2 cups sugar
1 tablespoon baking soda
1 cup firmly packed brown sugar
1/4 teaspoon baking powder
1 1/2 cups vegetable oil
1 1/2 teaspoons salt
1 tablespoon vanilla
1 1/2 tablespoons ground cinnamon
2 cups shredded zucchini
1/2 teaspoon ground nutmeg
1 1/2 cups chopped pecans
5 eggs 1
cup shredded apple
Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and
vanilla in a large bowl; beat at medium speed until well blended. Stir
in zucchini, apple and pecans. Add dry ingredients to zucchini-apple
mixture, stirring just until moistened. Spoon batter into 3 greased
and floured 8 1/4 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for
50-55 minutes. Cool in pans 10 minutes; remove to wire rack and cool
completely. Freezes well. Sells good at Church Bazaars. Can be
made in 8 or 9 individual small loaf pans.
Note: Henry Adcock my bride's Dad, always kept us with plenty of
Zucchini squash when his garden started to produce. We both miss him a
lot. Henry and myself shared many days together on Blewett Falls Lake,
Pee Dee River, Anson County, NC fishing for catfish, crappie, largemouth
bass, migratory shad, Rock Bass and anything that would bite a bated hook or
lure. Mickey Porter February 25, 1999. We also enjoyed many fish
fries on the river bank after catching a mess of small catfish. It
just didn't get any better than that.
Recipe from Joyce Porter and Rachel Myers.
Additional Notes: You can substitute crushed pineapple for the apple.
Following pixs taken along the way....I did very little in doing this
recipe, only used the mixer and stirred at a few of the different stages,
however I did lick the bowl and a couple utensils and was like a little kid
again in Mom's kitchen....the bread batter taste wonderful before it gets
into the pans and bake! |
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