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Zucchini Nut Prune Bread

Made with shredded zucchini, chopped walnuts,and chopped prunes. Also made with prune juice, lemon zest and egg whites.
Course Bread, Side Dish
Cuisine All-American
Keyword lemon, prune juice, prunes, quick bread, walnuts, Zucchini
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 326kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 326kcal | Carbohydrates: 59g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Sodium: 126mg | Potassium: 281mg | Fiber: 2g | Sugar: 31g | Vitamin A: 115IU | Vitamin C: 3.3mg | Calcium: 63mg | Iron: 1.9mg