Makeover Zucchini Apple Bread |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 36 |
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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%. Ingredients:
4 cups king arthur unbleached 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:
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).
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