Apple Zucchini Loaf

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This one is for Gianna.

Source: Light & Tasty Magazine

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 jar (4.5 oz) diced apple baby food
• 1 egg
• 1 T canola oil
• 1 cup finely shredded zucchini
• Topping (optional):
• 1/4 cup quick-cooking oats
• 1/4 cup flaked coconut
• 1/4 cup packed brown sugar
• 2 T butter, melted
• dash ground cinnamon

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In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt.  Drain apples, reserving juice.  In another bowl, beat the egg, oil and reserved juice.  Stir into the dry ingredients just until blended.  Fold in zucchini and apples until moistened.

Pour into a 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray.  Combine topping ingredients; sprinkle over top.  Bake at 350 F for 50-55 minutes or until toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

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