Canyon Ranch Zucchini Bread

"After I trying this bread recipe a few years ago, I make it this way all the time now."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
17
Yields:
1 loaf
Serves:
18
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes