This Apple Zucchini Bread is the perfect treat. It’s lightly sweetened with honey and made with whole wheat flour to help make it blood-sugar friendly. One slice has 97 mg phosphorus and 150 mg potassium, so it’s the perfect kidney friendly dessert that’s also nutritious enough to eat for breakfast. Let us know if you want to give this recipe a try!

 

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Apple Zucchini Bread (Makes 12 servings)

Ingredients:
1 cup shredded zucchini, excess liquid drained (about 1 medium zucchini)
1/2 cup almond milk
1/2 cup honey
2 eggs
1 tsp vanilla
1/3 cup oil
2 cups white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1 cup peeled and diced apple
1 tbsp brown sugar for topping (optional)

Directions:
Preheat oven to 325 degrees F. Grease a 8×4 inch loaf pan with nonstick cooking spray.
To a large bowl, add shredded zucchini, honey, eggs, almond milk, vanilla, and oil. Mix until well
combined. Set aside.
To a medium bowl, add flour, baking soda, and spices. Stir to combine.
Gradually add dry ingredients to wet ingredients. Fold in diced apples. Stir until just combined. Be careful not to overmix.
Pour batter into prepared loaf pan. Sprinkle brown sugar on top if using. Bake at 325 degrees F for 50-60
minutes or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving.

Nutrition facts (per 1 slice, without brown sugar): 189 calories, 4 g protein, 8 g fat, 29 g carbs, 3 g fiber,
97 mg phosphorus, 150 mg potassium, 124 mg sodium

Renal Care 360° Registered Dietitian Bethany Keith

Disclaimer: This blog post is intended for informational purposes only and should not replace professional medical advice. Individuals with polychronic conditions should consult their healthcare team for personalized dietary recommendations based on their specific needs and conditions.