Makeover Zucchini Apple Bread Recipe

Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 160
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 128 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 1-1/2 starch, 1 fat.


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Makeover Zucchini Apple Bread

Light & Tasty

Flavored with cinnamon and nutmeg, Makeover Zucchini Apple Bread delivers plenty of down-home goodness. The recipe yields three nut-filled loaves, but contains nearly 60% less fat than the recipe Kathy followed. Best of all, the sugar was decreased by 28%.

SERVINGS: 36

CATEGORY: Low Sodium

METHOD: Baked

TIME: Prep: 30 min. Bake: 55 min. + cooling

Ingredients:

  • 4 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup canola oil
  • 1-1/2 cups unsweetened applesauce
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup grated peeled apples
  • 1/2 cup chopped pecans

Directions:

In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans.
    Transfer to three 8-in. x 4-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves (12 slices each).


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