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Healthy Zucchini Bread *Makes 12 servings*		Quinoa with Roasted Vegetables \| Whole Wheat Popovers Asian Brown Rice and Peanut Salad Toss \| Breakfast Bites Far East Tabbouleh \| Healthy Zuccini Bread Jamaican Black Bean Stew \| Polenta Lasagna Honey Whole-Grain Bread \| Soba Stir-Fry Mushroom Barley Stew \| Oats ‘n’ Apple Tart White Chip Apricot Oatmeal Cookies

Healthy Zucchini Bread

Ingredients

2/3	cup pitted prunes
3	tablespoons water
1	cup sugar
1/2	cup orange juice
1	teaspoon grated orange peel
2	cups grated zucchini
1-1/2	cups all-purpose flour
1-1/2	cups whole wheat flour
2	teaspoons pumpkin pie spice*
1	teaspoon baking powder
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup plain low-fat yogurt, divided
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg for 2 teaspoons pumpkin pie spice.

1. Preheat oven to 350°F. Coat 9×5-inch loaf pan with nonstick cooking spray; set aside. Combine prunes and water in food processor or blender; process until smooth. Combine prune mixture, sugar, orange juice and orange peel in large bowl; mix well. Stir in zucchini.

2. Combine flours, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Stir half of flour mixture into zucchini mixture, then stir in half of yogurt. Repeat with remaining flour mixture and yogurt; stir just until blended. Pour batter into prepared pan.

3. Bake 1 hour and 15 minutes or until wooden toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. For best flavor, wrap bread in plastic wrap and store overnight before serving.

To see more great recipes in related categories, click the links below

Recipe Institute | Muffins & Quick Breads | Low-Fat