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Apple Zucchini Loaf

 Apple Zucchini Loaf
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
12 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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.

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Apple Zucchini Loaf (continued)

Directions (continued)

  • 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 Facts: 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.