Nutrients per serving

  • Calories  134
  • Protein  2 g
  • Carbohydrates  20 g
  • Fat  5 g
  • Cholesterol  25 mg
  • Sodium  93 mg
  • Potassium  53 mg
  • Phosphorus  28 mg
  • Calcium  13 mg
  • Fiber  0.6 g

Apple Zucchini Bread

DaVita renal dietitians Brittany and Holly from Illinois collaborated to share their renal-friendly Apple Zucchini Bread. This moist, flavorful bread is the perfect ending to lunch or dinner. Or enjoy it alone with a cup of tea for a satisfying snack.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitians Brittany and Holly from Illinois.

Portions: 36     Serving size: 1/2" slice

Ingredients

  • 4 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (divided use)
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking soda
  • 3-3/4 cups all-purpose white flour (divided use)
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon (divided use)
  • 1 cup  Granny Smith apples, peeled and chopped
  • 2 cups zucchini, shredded
  • 2 tablespoons cold butter, unsalted

Preparation

  1. Preheat oven to 350˚ F. Grease and flour two 9" x 5" loaf pans.
  2. In a large bowl, mix eggs, oil, granulated sugar, 3/4 cup brown sugar (or 6 tablespoons Splenda® Brown sugar blend) and vanilla.
  3. In a separate large bowl, mix baking soda, 3-1/2 cups flour, salt and 2 teaspoons cinnamon.
  4. Stir flour mixture into egg mixture. Do not over mix.
  5. Fold in apples and zucchini and pour mixture into loaf pans. Spread mixture evenly.
  6. Bake for 40 minutes.
  7. While the bread is baking, prepare the crumb topping: combine the remaining 1/4 cup flour, 1/4 cup brown sugar (or 2 tablespoons Splenda® brown sugar blend), and 1 teaspoon cinnamon. Cut in the butter until the mixture becomes very crumbly.
  8. Take the bread out of the oven once it has baked for 40 minutes and add the crumb topping.
  9. Bake for an additional 10 minutes or until toothpick comes out clean (from the center of the loaf).
  10. Cool for 10 minutes, then remove loaves from pans and transfer to wire racks to cool completely.
  11. Cut each loaf into eighteen 1/2" slices before serving.

Renal and renal diabetic food choices

  • 1 starch
  • 1 fat

Carbohydrate choices

1

Helpful hints

  • If using Splenda® sugar substitute in place of sugar, carbohydrate is decreased to 13 g per serving.
  • If substituting Splenda® Brown sugar blend sweetener for brown sugar reduc to 8 tablespoons.
  • Wrap one loaf in plastic wrap and place in a freezer bag to serve at a later time.
  • For a lower fat version substitute 1/2 cup unsweetened applesauce for the vegetable oil.
 

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What's everyone saying?

3 Comments | Average User Rating:

Apple Zucchini Bread

MarilynPatrick says:

4

I substitute Blueberries for the apples still great

Jun. 14, 2014, 10:34 AM - Inappropriate review?

Apple Zucchini Bread

ebagley says:

1

this bread recipie has white flour, processed white death.no good; Dietitian comment: You could substitute whole wheat flour. The potassium and phosphorus will be higher but you do gain fiber and additional nutrients.

Nov. 10, 2013, 9:13 AM - Inappropriate review?

Apple Zucchini Bread

clydelaura says:

2

Something is not quite right on the amount of flour shown in the ingredient list and the amount of flour actually used in the recipe. Someone should take another look at it. Dietitian comment: Thanks for letting us know. The flour in the bread batter is 3-1/2 cups instead of 1/2 cup.

Apr. 18, 2013, 12:03 PM - Inappropriate review?

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