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I save time, use less oil and have moister results when I add jars of baby food fruit to my quick breads. This recipe is a big help if company is coming and you want to make bread for dinner or to have with coffee. —JoAnn Lee of Accord, New York
This recipe is:
Healthy
Nutritional Analysis: One slice equals 193 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 139 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.
Originally published as Apple Zucchini Loaf in Light & Tasty June/July 2003, p27
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Reviewed on Apr. 03, 2012 by jamiefish
This is my ultimate favorite quick bread! Always a hit!
Reviewed on Oct. 01, 2010 by Christine Martin-Reid
It was so delicious it was all gone in one sitting
Reviewed on Aug. 20, 2010 by Jegra
This is a wonderful recipe -- I loved the low oil content and the diced apples made it perfectly moist. The topping is simply out of this world! I would most definitely make it again. Thanks for sharing!
Reviewed on Oct. 30, 2009 by woloskic
I made this for the first time this past weekend and my husband and I hated having to share it with the rest of the family it was so good. Making it again this weekend, only I'm going to make 2 this time.
Reviewed on Oct. 05, 2009 by MKARLOVSKY
I thought this was very good. I also did not have the baby food so I used applesauce.
Reviewed on Oct. 05, 2009 by TheRipper
Great recipe. I used 1 med apple and 1/2 cup applesauce in place of the baby food. Excellent - very moist.
Reviewed on Sep. 30, 2009 by MAR123
I replaced 3/4 c of flour with 3/4 c oatmeal, used Splenda for baking instead of sugar. Turned out delicious and more fiber and only sugar is in the topping. Very good and healthier.
Reviewed on Dec. 29, 2008 by lahood256
also, i did not use baby food. i used a real apple and some apple cider to make it moister.
very good and tricked my picky 3 year old into eating veggis. however, i tried to make them into muffins and they stuck to the muffin liners!
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