Chef Touria Semingson
Canyon Ranch Health Resorts, Tucson, Ariz.
Yield: 1 loaf
Zucchini, finely grated 1 cup
Raisins 1/2 cup
Olive oil 1/4 cup
Prune puree 1/4 cup
Unsweetened applesauce 1/4 cup
Whole-wheat flour 1 cup
All-purpose flour 1 cup
Baking soda 1 Tbsp.
Baking powder 2 tsp.
Cinnamon 2 tsp.
Cloves 1/2 tsp.
Cardamom 1/2 tsp.
Salt 1/4 tsp.
Ground flax seed 1/3 cup
Eggs 2
Sugar 1/2 cup
Vanilla extract 1 tsp.
Canola oil as needed
In large bowl, combine zucchini, raisins, olive oil, prune puree and applesauce. Mix gently; set aside.
In another bowl, combine flours, baking soda, baking powder, cinnamon, cloves, cardamom and salt. Stir in flax seed and mix well.
In large bowl, beat eggs with sugar and vanilla until fluffy. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Pour into loaf pan greased with canola oil and bake at 350F oven 45 minutes, or until bread springs back when touched in center.