Canyon Ranch Zucchini Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After I trying this bread recipe a few years ago, I make it this way all the time now. Ingredients:
2 small zucchini, finely grated, approximately 1 cup |
1/4 cup olive oil |
1/4 cup prune baby food |
1/2 cup raisins |
1/4 cup unsweetened applesauce |
1 cup whole wheat flour |
1 cup all-purpose flour |
1 tablespoon baking soda |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cardamom |
1/3 cup ground flax seeds |
2 whole eggs |
1/2 cup sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350F degrees. Lightly coat an 8 1/2 x 4 1/2 x 2 1/2 bread pan with canola oil.
2. In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
3. In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
4. In a medium bowl, beat eggs with sugar until fluffy. Stir in vanilla extract. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Do not over mix.
5. Pour into bread pan and bake for 45 minutes or until bread springs back when touched in the center. Cool completely on a rack. Remove from pan and cut into 18 slices.
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