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Apple Zucchini Loaf Recipe

Apple Zucchini Loaf Recipe photo by Taste of Home

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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

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Apple Zucchini Loaf Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 12 Servings

15 50 65

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, whisk the egg, oil and reserved juice. Stir into 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 inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

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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Apple Zucchini Loaf

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(11-13) of 13 reviews

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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.