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Makeover Zucchini Apple Bread Recipe

Makeover Zucchini Apple Bread Recipe

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%.
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling YIELD:36 servings


  • 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


  • 1. 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.
  • 2. 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).

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.