Zucchini-Cranberry Relish Bread

• 1 egg
• 1 cup zucchini, shredded
• 1/2 cup canola oil
• 1/4 cup low-fat yogurt (plain or vanilla flavor)
• 1 cup cranberry sauce (uncooked relish type)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 whole wheat pastry flour
• 1/2 cup granulated sugar
• 1/2 cup Splenda granular, sugar substitute (or use all sugar or all Splenda)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup pecans, chopped or 1/2 cup pecan halves

1. Preheat oven to 350u0b0F.
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.

egg, zucchini, canola oil, lowfat yogurt, cranberry sauce, vanilla, allpurpose flour, whole wheat pastry flour, granulated sugar, splenda granular, baking soda, baking powder, ground cinnamon, ground nutmeg, pecans

Taken from www.food.com/recipe/zucchini-cranberry-relish-bread-186890 (may not work)