Zucchini-Cranberry Relish Bread
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.
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INGREDIENTS
Nutrition- 1
- 1
- 1⁄2cup canola oil
- 1⁄4
- 1
- 1teaspoon vanilla extract
- 3⁄4
- 1⁄2cup granulated sugar
- 1⁄2
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1⁄2
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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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