Zucchini Nut Prune Bread
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.

Zucchini Nut Prune Bread
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
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4 Comments on “Zucchini Nut Prune Bread”
Hi Katerina~ Thanks so much for stopping and I'll see you on Thursday!
Two thumbs up for this bread! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
What an awesome idea! My mom used to make a prune cake and I loved it…even as a kid! I just typed up a post for zucchini pineapple bread…it's the season, huh? Thanks for sharing. Pinning!!
Hi Marsha!! Yes, tis' the season for Zucchini:) Thanks for stopping by, always happy to see you~