Healthy Zucchini Bread
Makes 12 servings
|2/3||cup pitted prunes|
|1/2||cup orange juice|
|1||teaspoon grated orange peel|
|2||cups grated zucchini|
|1-1/2||cups all-purpose flour|
|1-1/2||cups whole wheat flour|
|2||teaspoons pumpkin pie spice*|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|1/4||cup plain low-fat yogurt, divided|
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg for 2 teaspoons pumpkin pie spice.
- Preheat oven to 350°F. Coat 9X5-inch loaf pan with nonstick cooking spray; set aside. Combine prunes and water in food processor or blender; process until smooth. Combine prune mixture, sugar, orange juice and orange peel in large bowl; mix well. Stir in zucchini.
- Combine flours, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Stir half of flour mixture into zucchini mixture, then stir in half of yogurt. Repeat with remaining flour mixture and yogurt; stir just until blended. Pour batter into prepared pan.
- Bake 1 hour and 15 minutes or until wooden toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. For best flavor, wrap bread in plastic wrap and store overnight before serving.
Check out more recipes for Quick Breads