Receta Zucchini Prune Bread
It's zucchini time again!! Time to dust off all those zucchini recipes you have been saving and give them a try~ My favorite way to eat zucchini is; bread, muffins or cake:) I can't think of a better way to eat my veggies!
The addition of chopped prunes in the zucchini bread recipe adds a wonderful flavor. 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 and the taste is fantastic. I like to serve this bread with a light drizzle of honey.....if you have never tried prunes and honey together, you have got to give it a try.....they were made for each other:)
Zucchini Prune Bread
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 1/2 t baking powder
- 1 t ground cinnamon
- 1/4 t ground allspice
- 1/4 t ground cloves
- 1/4 t baking soda
- 1/4 t salt
- 2 large egg whites
- 1 cup shredded zucchini*
- 1/3 cup prune juice
- 3 T vegetable oil
- 1 t grated lemon rind
- 1 t lemon juice
- 1/2 cup chopped pitted prunes
Preheat oven to 350. 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.
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. *I made this bread using fresh grated zucchini.