1
Preheat oven to
350
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.
