Moist Zucchini Apple Pecan Bread - **** - Saftiger Zucchini Apfel Pecan Kuchen



Bild könnte enthalten: Essen

Hi everyone

remeber the Zucchini bread craze in the late 80s - I do and my mom made several variations and we especially loved the chocolate version from a friend... So now with so much zucchini and squash coming in i needed to try again after years of not even thinking of zucchini bread.
This is a very moist quick bread you don't even need your mixer its done in a minute. This bread is healthier with the cut sugar and you could make it vegan with using egg replacement and i used organic spelt flour.  Make use of your zucchini a different way... its a lovely gift for your neighbors or family.


Bild könnte enthalten: Essen


A version of this recipe was given to me from a friend of my lovely American Taste of Home cooking group  - love them so much were having a strong bond since 2002. This recipe is from Carol Forcum.

So enjoy Alissa

BTW this freezes very well and it taste lovely toasted with a bit of apple butter


Zucchini Apple Pecan Bread

3 cups all-purpose flour ( i used organic spelt flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon allspice

3 eggs 
1 cup vegetable oil
1 1/4 cups sugar ( the recipe called for 2 1/4 cups but that is way too sweet for me)
3 teaspoons vanilla extract
1 1/2 cups grated zucchini
1/2 cup grated apple
1 cup chopped walnuts or pecans

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, apple and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Bild könnte enthalten: Essen


Zucchini Apfel Pecan Kuchen

3 Tassen Mehl ( ich nutze Bio Dinkelmehl)
1 TL Salz
1 TL Natron
1 TL Backpulver
1 EL gemahlener Zimt
3 Eier ( Eiersatz für vegane Bäcker)
1 Tasse mildes Öl
1 1/4 Tasse Zucker (das Rezept verlangt ursprünglich nach 2 1/4 Tassen Zucker das ist mir zuviel)
3 TL Vanille
1 1/2 Tassen Zucchini, geraspelt und ausgedrückt
1/2 Tasse Apfel, geraspelt
1 Tasse Pecan oder Walnüsse, geröstet, gehackt

2 Kleine oder Großse Backform fetten und mehlen, den Backofen auf 170 Grad vorheizen.
Das Mehl in eine Schüssel sieben, und mit Backpulver, Salz, Natron und Zimt vermischen.

In einer großen Schüssel Eier, Öl und Zucker schlagen bis es eine cremige Konsistenz annimmt mit Quirl oder Handmixer.. langsam die Mehlmischung einrühren und dann am Schluss die Zucchini, Apfel und Walnüsse unterheben. und in die Backform geben.
Für 40-60 Min Baken und mit einem Zahnstocher testen , abkühlen lassen und aus der Form nehmen.


Bild könnte enthalten: Essen

Comments

Popular posts from this blog

Korean Mayak Eggs - Marinated Eggs - Koreanische Eier

Johann Lafer's Toast Hawaii - a Gourmet Finish to a Retro Classic

*** STAYABED STEW***....a Retro Recipe from 1960's Peg Bracken I Hate To Cook Book