CANYON RANCH ZUCCHINI BREAD

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Make and share this Canyon Ranch Zucchini Bread recipe from Food.com.

Provided by RecipeMonster

Categories     Quick Breads

Time 1h

Yield 1 loaf, 18 serving(s)

Number Of Ingredients 17

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

Steps:

  • Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil.
  • In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
  • In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
  • 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.
  • 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.

Nutrition Facts : Calories 134, Fat 4.6, SaturatedFat 0.7, Cholesterol 20.7, Sodium 291.6, Carbohydrate 21.4, Fiber 2.2, Sugar 8.7, Protein 3

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