Zucchini-Cranberry Relish Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is a variation on MizzNezz's Pineapple-zucchini bread Pineapple Zucchini Bread . You will need to make Chef-Girl-R-D's Cranberry Orange relish Cranberry Orange Relish or a similar Cranberry relish. I had some of this relish left over so decided to try it in the bread. Use whole wheat pastry flour for a less heavy texture. Can be found in stores with bulk-food sections. Thanks to the above mentions chefs for their recipes. Ingredients:
1 egg |
1 cup zucchini, shredded |
1/2 cup canola oil |
1/4 cup low-fat yogurt (plain or vanilla flavor) |
1 cup cranberry sauce (uncooked relish type) |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
3/4 whole wheat pastry flour |
1/2 cup granulated sugar |
1/2 cup splenda granular, sugar substitute (or use all sugar or all splenda) |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup pecans, chopped or 1/2 cup pecan halves |
Directions:
1. Preheat oven to 350°F.
2. Coat a loaf pan with nonfat cooking spray.
3. In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
4. In medium bowl, mix dry ingredients except pecans.
5. Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
6. Pour into loaf pan. Top with pecan halves, if using.
7. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
8. Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.
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