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Zucchini Bread
Makes 18 Slices
Ingredients
*2 small zucchini, finely grated, approximately 1 cup
*1/4 cup olive oil
*1/4 cup baby food prune puree
*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 seed
*2 whole eggs
*1/2 cup sugar
*1 teaspoon pure vanilla extract
Instructions
1Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil.
2In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
3In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
4In 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 overmix.
5Pour 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.
Notes
  • EACH SLICE CONTAINS APPROXIMATELY: 150 calories, 24 gm. carbohydrate, 5 gm. fat, 22 mg. cholesterol, 4 gm. protein, 271 mg. sodium, 2 gm. fiber
    • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com