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Apple Zucchini Nut Bread

A bread that includes many of the gifts of fall
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Course Breakfast, Dessert
Cuisine American
Servings 20 slices

Ingredients
  

  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 5 large eggs
  • 1 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla
  • 2 cups shredded zucchini
  • 2 cups diced apples
  • 1 cup chopped walnuts or pecans

Instructions
 

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, salt and nuts.
  • Open eggs, one at at time into a ramekin to check. This makes it easier to remove bits of shell, if needed. After each egg, pour into a mixing bowl.
  • Add oil, sugars, yogurt, vanilla, apples and zucchini.
  • Preheat oven to 350
  • Pour liquid ingredients over dry ingredients; mix well.
  • Spoon into 3 greased 8x4-in. loaf pans or 8 small loaf pans.
  • Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes for large loaf pans, 40 - 45 minutes for small loaf pans.
  • Cool in pans for 10 minutes before removing to a wire rack to cool completely. Be sure they are completely cool before wrapping.