August 21, 2014

Zucchini Nut Prune Bread

On the Menu Today~
Zucchini Nut Prune Bread

It's zucchini time again....
time to dust off all those zucchini recipes
you've been saving all year.

In this recipe,
the addition of chopped prunes
lends a wonderful, earthy flavor to the bread.
I like to make this bread,
cool it completely,
wrap it in plastic wrap,
store it in the refrigerator, unsliced, overnight.
The flavors of the bread seem to come together overnight.
The next morning,
slice and serve this bread with a light drizzle of honey.....

If you have never tried prunes and honey together....
you don't know what your missing.....
they are made for each other.

This delicious bread has it all;
zucchini, walnuts, prunes,
lemon zest and prune juice.

Zucchini Prune Bread

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 cup shredded zucchini
  • 1/3 cup prune juice
  • 3 tablespoons vegetable oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup chopped pitted prunes
  • 1/3 cup chopped walnuts
Cooking Directions
  1. Preheat oven to 350ยบ
  2. In a large bowl, stir together flour, granulated sugar, brown sugar, baking powder, cinnamon, allspice, cloves, baking soda, and salt.
  3. In a medium size bowl, combine the egg whites, shredded zucchini, prune juice, oil, lemon rind, and lemon juice. Add to the flour mixture all at once and stir just until combined. Fold in prunes and nuts. Spoon into a lightly greased 8 x 4 x 2 loaf pan.
  4. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes, remove from pan and cool completely.

Zucchini, Bread, Walnut, Prune,

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