ZUCCHINI-CRANBERRY RELISH BREAD

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Zucchini-Cranberry Relish Bread image

This is a variation on MizzNezz's "Pineapple-zucchini bread recipe #43919". You will need to make Chef-Girl-R-D's "Cranberry Orange relish recipe #150666" 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.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°F.
  • Coat a loaf pan with nonfat cooking spray.
  • In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
  • In medium bowl, mix dry ingredients except pecans.
  • 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.
  • Pour into loaf pan. Top with pecan halves, if using.
  • Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
  • Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

Nutrition Facts : Calories 329.9, Fat 19.5, SaturatedFat 1.7, Cholesterol 26.9, Sodium 228.7, Carbohydrate 37.3, Fiber 1.6, Sugar 26.9, Protein 3.3

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