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
Apple Zucchini Loaf
Apple Zucchini Loaf
Prep Time
15 min
Cook Time
50 min
Yield
1 loaf (12 slices)
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 large egg
- 1 tablespoon canola oil
- 1 cup finely shredded zucchini
- TOPPING:
- 1/4 cup quick-cooking oats
- 1/4 cup sweetened shredded 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 8x4-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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 193 calories, 4g fat (2g saturated fat), 23mg cholesterol, 139mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 3g protein.
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