Best Zucchini Apple Pecan Bread – Healthy, Moist & Flavorful | Bestes Zucchini-Apfel-Pecan-Brot – Locker, Aromatisch & Leicht

Zucchini Apple Pecan Bread – Moist & Perfect for Late Summer

This zucchini quick bread is soft, moist, and warmly spiced with cinnamon and allspice. The grated apple adds natural sweetness, while pecans or walnuts give a satisfying crunch. It’s an easy one-bowl recipe—no mixer required—and freezes beautifully.

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Zucchini Apple Pecan Bread 

Makes: 2 loaves (8 × 4 inch)

Ingredients

• 3 cups all-purpose flour (or spelt flour)

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon ground cinnamon

• 1 teaspoon allspice

• 3 eggs (or egg replacer for vegan)

• 1 cup vegetable oil

• 1¼ cups sugar

• 3 teaspoons vanilla extract

• 1½ cups grated zucchini (lightly squeezed)

• ½ cup grated apple

• 1 cup chopped pecans or walnuts

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.

2. In a bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, and allspice.

3. In a large bowl, whisk the eggs, oil, vanilla, and sugar until smooth.

4. Add the dry ingredients to the wet mixture and stir until just combined.

5. Fold in the zucchini, apple, and nuts.

6. Divide the batter between the prepared pans.

7. Bake 40–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 20 minutes, then remove and cool completely on a rack.

Tip: This bread freezes well and is delicious toasted with apple butter.

This zucchini quick bread is soft, moist, and warmly spiced with cinnamon and allspice. The grated apple adds natural sweetness, while pecans or walnuts give a satisfying crunch. It’s an easy one-bowl recipe—no mixer required—and freezes beautifully.

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Zucchini-Apfel-Pecan-Kuchen 

Ergibt: 2 kleine Kastenformen

Zutaten

• 3 Tassen Mehl (z. B. Dinkelmehl)

• 1 TL Salz

• 1 TL Natron

• 1 TL Backpulver

• 1 EL gemahlener Zimt

• 1 TL Piment (oder Lebkuchengewürz)

• 3 Eier (oder Ei-Ersatz)

• 1 Tasse mildes Öl

• 1¼ Tassen Zucker

• 3 TL Vanille

• 1½ Tassen Zucchini, geraspelt und leicht ausgedrückt

• ½ Tasse Apfel, geraspelt

• 1 Tasse gehackte Pecans oder Walnüsse

Zubereitung

1. Den Ofen auf 170°C vorheizen. Zwei Kastenformen einfetten und mehlen.

2. Mehl, Salz, Natron, Backpulver, Zimt und Piment in einer Schüssel mischen.

3. In einer großen Schüssel Eier, Öl, Vanille und Zucker glatt verrühren.

4. Die Mehlmischung einrühren, bis ein gleichmäßiger Teig entsteht.

5. Zucchini, Apfel und Nüsse unterheben.

6. Teig gleichmäßig in die Formen füllen.

7. 40–60 Minuten backen, bis ein Holzstäbchen sauber herauskommt.

8. 20 Minuten abkühlen lassen, dann aus der Form lösen und vollständig auskühlen lassen.