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Makeover Zucchini Apple Bread

 Makeover Zucchini Apple Bread
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%.
36 ServingsPrep: 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 McCormick® Pure 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 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. 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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Makeover Zucchini Apple Bread (continued)

Nutritional Facts: 1 slice equals 161 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 128 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.