ZUCCHINI APPLE PECAN BREAD

Zucchini Apple Pecan Bread image

Provided by Alisha Broussard

Time 1h15m

Number Of Ingredients 15

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NON STICK SPRAY
1 c zucchini, finely grated (about one medium zucchini)
1 c green apple, finely grated (about 2 small apples)
1 1/4 c light brown sugar
1 c canola oil
3 large eggs
1 tsp vanilla extract
3 c all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp all purpose flour
1 1/2 c chopped pecans (or any nut you like) optional

Steps:

1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
3. In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
4. In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
5. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.