Apple Zucchini Loaf
Light & Tasty
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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
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min. + cooling
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 jar (4-1/2 ounces) diced apple baby food
- 1 egg
- 1 tablespoon canola oil
- 1 cup finely shredded zucchini
- TOPPING:
- 1/4 cup quick-cooking oats
- 1/4 cup flaked coconut
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- Dash ground cinnamon
Directions:
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Drain apples, reserving juice. In another bowl, beat the egg, oil and reserved juice. Stir into the dry ingredients just until blended. Fold in zucchini and apples until moistened.
Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).