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Zucchini-Cranberry Relish Bread

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“This is a variation on MizzNezz's "Pineapple-zucchini bread Pineapple Zucchini Bread". You will need to make Chef-Girl-R-D's "Cranberry Orange relish Cranberry Orange Relish" 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.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Coat a loaf pan with nonfat cooking spray.
  3. In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
  4. In medium bowl, mix dry ingredients except pecans.
  5. Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
  6. Pour into loaf pan. Top with pecan halves, if using.
  7. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
  8. Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

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