Canyon Ranch Zucchini Bread

Recipe by RecipeMonster

After I trying this bread recipe a few years ago, I make it this way all the time now.

Top Review by DancesInGarden

I omitted the raisins but used raisin puree instead of the baby food. Cake and pastry flour instead of the white flour(it is what I had, but it made it crumbly so use the all purpose). Otherwise, exactly as written. The texture and colour is really nice, moist but not dense. Not a very sweet bread! The whole wheat flour does not detract from the flavour or texture at all. I could detect an aftertaste of baking soda. Next time (and there will be a next time!) I will use slightly more sugar and switch to brown sugar, a tad less soda, and of course the all purpose flour that was called for. All in all a very good recipe. Thank you!

Ingredients Nutrition


  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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