Some surprise ingredients ? shredded Fuji apple, extra-light olive oil, and pistachios ? add a fruity nuance, color, and crunch to this zucchini bread.

Vegetable oil spray
2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup chopped unsalted pistachio nuts
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded zucchini (about 12 ounces)
1 medium Fuji or Granny Smith apple, peeled and shredded (about 1 cup)
Egg substitute equivalent to 3 eggs, or 3 large eggs
1/2 cup unsweetened apple juice
2 tablespoons extra-light olive, canola, or corn

Preheat the oven to 375°F. Lightly spray two 8 1/2x4 1/2x2 1/2-inch loaf pans with vegetable oil spray.

In a medium bowl, stir together both flours, both sugars, pistachios, cinnamon, baking powder, baking soda, and salt until evenly distributed.

Add the remaining ingredients. Stir until the mixture is just moistened and evenly distributed. Don’t overmix. Pour the batter into the loaf pans.

Bake for 55 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove the bread from the pans. Let cool on a cooling rack for 20 minutes before cutting into slices.

Cook’s Tip: You can bake this bread in two 8-inch square baking pans (lightly sprayed with vegetable oil spray) for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool as directed in the recipe above.

Cook’s Tip: The delicate flavor of extra-light olive oil is nice in baked products, such as this bread. Extra-light olive oil, which is extra mild in flavor but is the same as other olive oils in fats and calories, is good for other cooking as well. It is usually less expensive than extra-virgin olive oil, which can be used in this recipe but will give a bit more prominent olive oil flavor.