Canyon Ranch Zucchini Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 small zucchini, finely grated, approximately 1 cup
• 1/4 cup olive oil
• 1/4 cup prune baby food
• 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 seeds
• 2 whole eggs
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract

Recipe

• 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.