Presto® SaladShooter® Recipe: Apple Zucchini Bread
A Recipe for your Original or Professional SaladShooter® slicer-shredder
Apple Zucchini Bread

Need something that says, “I care”? A freshly baked quick bread can warm the heart of a friend or be a welcome addition to a lunch box.


  • 3/4 cup shredded apples (about 1 large crisp apple, i.e. Fuji, Granny Smith)
  • 3/4 cup shredded zucchini (about 1 medium)
  • 1/2 cup walnuts, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla

Streusel Topping

  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons reserved sliced walnuts
  • 1/4 teaspoon cinnamon

Preheat oven to 350°F. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred apples and zucchini; set aside. Fit SaladShooter® with Slicing Cone. Slice walnuts; reserve 1 1/2 tablespoons for streusel.

In large mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In separate bowl, beat eggs, sugar, oil, and vanilla until well blended. Add to flour mixture and mix just until all ingredients are moistened. Stir in apples, zucchini, and sliced walnuts.

Fill greased and floured 8 1/2-inch x 4 1/2-inch x 2 1/2-inch bread pan. Combine streusel topping ingredients and sprinkle on top of batter. Bake for 50 to 60 minutes or until toothpick comes out clean.

Let set for 5 minutes in pan on wire rack. Then, loosen sides of loaf with knife and remove from pan. Let loaf cool completely on wire rack before slicing.

Makes one loaf

Presto Tip:

Muffin Variation: Preheat oven to 375°F and fill greased (bottom only) or paper baking cup-lined muffin pan 3/4 full. Combine streusel topping ingredients. Sprinkle streusel topping on muffin batter. Bake for 20 to 25 minutes.

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*Professional model only.

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