Zucchini Apple Bread With Mascarpone Honey Frosting


3 ¼ cups all-purpose flour

1 ½ tsp salt

1 tsp Tastic Sweet*

2 tsps baking soda

2 ½ cup sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 tsp lemon juice

1 cup small diced apples



1/2 cup heavy cream

8 ounces mascarpone cheese, room temperature

1/3 cup honey



  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.

  3. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Meanwhile, make the frosting. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy). In another bowl, whisk together mascarpone and honey until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

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