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    Apple-Nut Zucchini Bread

    Source of Recipe

    Jyl Steinback

    List of Ingredients

    • 2 cups all-purpose flour
    • 2 cups whole-wheat flour
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup egg substitute
    • 2 large egg whites
    • 14-oz can crushed pineapple in juide, undrained
    • 1 1/2 cups granulated sugar
    • 1 1/2 cups packed brown sugar
    • 1 tbsp vanilla extract
    • 2 cups shredded zucchini
    • 1 cup shredded apple
    • 1 cup chopped walnuts


    1. Preheat oven to 350 degrees F. Spray 3 (8x4-inch) loaf pans with cooking spray. Combine flours, baking soda, baking powder, cinnamon and nutmeg in large bowl; mix well. Combine egg substitute and egg whites in medium bowl; beat with electric mixer until frothy. Pour egg mixture into flour mixture. Add pineapple, sugars and vanilla; mix well. Fold in zucchini, apple and walnuts. Divide batter among loaf pans. Bake 45 to 55 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes; remove bread from loaf pans and cool completely before slicing. Bread can be frozen whole or sliced; thaw at room temperature or microwave individual pieces 10 to 15 seconds each.

    Final Comments

    Nutrition per serving: cals 210, fat 2.2g, carbs 45g, protein 5g, chol 0mg, dietary fiber 2 g, sodium 106mg




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