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Zucchini Nut Prune Bread
It’s zucchini time again. Time to dust off all of those zucchini recipes you’ve been saving all year long. The recipes you’ve been waiting to try when zucchini was in full swing. It never seems to matter how many recipes that you’ve saved, it’s never enough to use up all the zucchini you have growing in your garden. This year try this yummy zucchini bread with the addition of prunes or dried plums and chopped walnuts. Zucchini Nut Prune Bread might be the only recipe you’ll need.
In This Recipe
In this recipe, the addition of chopped prunes lends a wonderful, earthy flavor to this already delicious bread. I like to make this bread, cool it completely, wrap it in plastic wrap, store it in the refrigerator overnight. The flavors of the bread come together beautifully overnight. The next morning, slice and serve bread with butter and honey. If you have never tried prunes and honey together, you don’t know what your missing. Prunes and honey are made for each other. Seriously! Give it a try.
Has It All
Prune Baby Food?
Prune puree, which can be found in jars in most supermarkets or specialty food stores. Another option is to use prune baby food. Hey, don’t laugh, prune baby food is a great option if you want to sneak prunes into your baked goods. Prune puree is a fantastic fat substitute. In baked goods, prune puree or baby food can be used in place of butter or other fat. Therefore, reducing the cholesterol and calories in the recipe. Just as applesauce can be used as a fat substitute, to add moisture and flavor, so can prune puree.
Made with shredded zucchini, chopped walnuts,and chopped prunes. Also made with prune juice, lemon zest and egg whites.
- 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
Preheat oven to 350º
In a large bowl, stir together flour, granulated sugar, brown sugar, baking powder, cinnamon, allspice, cloves, baking soda, and salt.
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.
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.