Zucchini Prune Bread

Zucchini Bread is one of the best surprises in the baking world. Who knew vegetables could taste this good? This recipe is everything you want in a quick bread. The addition of the prunes is not only delicious, but it also packs a nutritious punch.

Prep Time 20 mins

Cook Time 60 mins

10 slices (9x5-inch loaf pan)

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1 baking powder
1 tsp cinnamon
3/4 tsp kosher salt
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 cup neutral oil of choice or melted unsalted butter
2 large eggs
1 1/4 tsp vanilla extract
1 3/4 cup grated zucchini, using large holes on grater
1/3 cup Sunsweet Pitted Prunes, diced
1-2 tbs raw sugar, for garnish

Heat oven to 350F°. Lightly grease a 9x5-inch loaf pan and line with a piece of parchment paper across the width of the pan, letting a bit hang over.

To a large bowl add both flours, baking soda, baking powder, cinnamon, and salt, and whisk together until well combined. Set aside.

In another large bowl add the brown sugar, white sugar, oil, eggs, and vanilla, and whisk until smooth and all the sugar has dissolved. Add in the grated zucchini until combined.

Add the dry ingredients to the wet and fold together with a wooden spoon or spatula until just combined. Add in the diced prunes and fold into the batter just a few times to incorporate.

Pour the batter into the prepared loaf pan and sprinkle the top with the raw sugar.

Place the pan on the center rack and bake for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let the loaf cool in the pan for about 10 minutes, before gently transferring to a cooling rack to cool completely.

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