Apple Zucchini Bread


Serving Size:
1/2" slice

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Heart Healthy


  • 3-3/4 cups plus 2 tablespoons all-purpose flour 
  • 1 cup  Granny Smith apples
  • 2 cups zucchini
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup brown sugar 
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon 
  • 2 tablespoons cold unsalted butter


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

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.

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

Renal and renal diabetic food choices

  • 1 starch
  • 1 fat

Carbohydrate choices


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