Zucchini-Cranberry Relish Bread
photo by Outta Here
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
- 1 egg
- 236.59 ml zucchini, shredded
- 118.29 ml canola oil
- 59.14 ml low-fat yogurt (plain or vanilla flavor)
- 236.59 ml cranberry sauce (uncooked relish type)
- 4.92 ml vanilla extract
- 177.44 ml all-purpose flour
- 1 whole wheat pastry flour
- 118.29 ml granulated sugar
- 118.29 ml Splenda granular, sugar substitute (or use all sugar or all Splenda)
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 118.29 ml pecans, chopped or 118.29 ml pecan halves
directions
- 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.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.