• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Zucchini-Cranberry Relish Bread

  • 8servings
  • 75minutes
  • 329calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsSelenium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 cup zucchini , shredded

  3. 1/2 cup canola oil

  4. 1/4 cup low-fat yogurt (plain or vanilla flavor)

  5. 1 cup cranberry sauce (uncooked relish type)

  6. 1 teaspoon vanilla extract

  7. 3/4 cup all-purpose flour

  8. 3/4 whole wheat pastry flour

  9. 1/2 cup granulated sugar

  10. 1/2 cup Splenda granular , sugar substitute (or use all sugar or all Splenda)

  11. 1 teaspoon baking soda

  12. 1 teaspoon baking powder

  13. 1/2 teaspoon ground cinnamon

  14. 1/4 teaspoon ground nutmeg

  15. 1/2 cup pecans , chopped or 1/2 cup pecan halves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Coat a loaf pan with nonfat cooking spray.

  3. In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.

  4. In medium bowl, mix dry ingredients except pecans.

  5. 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.

  6. Pour into loaf pan. Top with pecan halves, if using.

  7. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.

  8. Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback