Apple Zucchini Pecan Bread Food

ZUCCHINI AND APPLE BREAD

Steps:

• 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.
• Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
• Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

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.

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.

APPLE PECAN BREAD RECIPE

Steps:

• BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing.

CINNAMON-APPLE-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

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.

MOIST PECAN ZUCCHINI BREAD

Steps:

• Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
• Shred the zucchini and squeeze out excess moisture. Set aside.
• In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
• In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
• Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.

APPLE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine first 6 ingredients and set aside.
• Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
• Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

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.

ZUCCHINI APPLE PECAN BREAD

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.

VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
• First, cut and discard the extremities of zucchinis. Peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
• Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
• Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside.
• In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
• Stir in shredded, drained shredded zucchinis, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
• In another bowl, combine flour, baking powder, baking soda and chopped pecans.
• Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread.
• Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
• Slice the bread after a few hours. 3 hours is ideal for easy slicing.

APPLE PECAN ZUCCHINI MUFFINS

Steps:

• 1. Preheat oven 375` peel your zucchini and apple, in a Large bowl shred both items. in a separate bowl beat your eggs until smooth.
• 2. add the eggs, cinnamon, nutmeg and vanilla to the apple zucchini mixture and give it a good stir.
• 3. set aside 1/2 tsp of the flour, add the remaining flour to the zucchini and mix in thoroughly.
• 4. add 1/2 tsp of flour to a bowl or small jar with a lid and then add the pecans. Gently shake or stir the pecans until they have a good coat of flour on them so they do not sink to the bottom once mixed in. (optional: I add an extra 1/2 tsp of cinnamon and nutmeg to the pecans while I'm mixing them just to give it some more punch)
• 5. spray a 12 count muffin tin with non stick cooking spray and drop mix in each tin with a 1/4 cup measuring cup. Bake for 30 mins. Remove the muffin tin and let cool slightly before transferring to a cooling rack. Re-spray your muffins tins and repeat. (BAKING HINT): to get the most of your mix spray your measuring cup with non stick spray and the batter will slide right out of it and not stick to the cup