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zucchini cranberry relish bread


this is a variation on mizznezz's "pineapple-zucchini bread recipe #43919". you will need to make chef-girl-r-d's "cranberry orange relish recipe #150666" or a similar cranberry relish. i had some of this relish left over so decided to try it in the bread. use whole wheat pastry flour for a less heavy texture. can be found in stores with bulk-food sections. thanks to the above mentions chefs for their recipes.


# # # # # # # # #


  1. Preheat oven to 350f
  2. Coat a loaf pan with nonfat cooking spray
  3. In large bowl
  4. Mix egg
  5. Zucchini
  6. Oil
  7. Yogurt
  8. Relish and vanilla
  9. In medium bowl
  10. Mix dry ingredients except pecans
  11. Add dry ingredients to egg mixture and mix just until blended
  12. Fold in chopped pecans
  13. Or omit and use pecan halves on top of loaf
  14. Pour into loaf pan
  15. Top with pecan halves
  16. If using
  17. Bake 50-60 minutes
  18. Or until wooden pick inserted in center comes out clean
  19. Cool on wire rack
  20. In pan
  21. For 10 minutes
  22. Invert onto rack and cool completely

Step 11

Total Time in Minute 75

Ingredients Count 15

cooking zucchini cranberry relish bread

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Canola oil

Low-fat yogurt

Cranberry sauce

Vanilla extract

All-purpose flour

Whole wheat pastry flour

Granulated sugar

Splenda granular

Baking soda

Baking powder

Ground cinnamon

Ground nutmeg


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