Canyon Ranch Zucchini Bread Recipes

CALEY'S CLASSIC ZUCCHINI BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
• Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
• Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

CANYON RANCH ZUCCHINI BREAD

Steps:

• Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil.
• In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
• In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
• In a medium bowl, beat eggs with sugar until fluffy. Stir in vanilla extract. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Do not over mix.
• Pour into bread pan and bake for 45 minutes or until bread springs back when touched in the center. Cool completely on a rack. Remove from pan and cut into 18 slices.

CANYON RANCH MARINATED GRILLED VEGGIES

Steps:

• Combine Marinade (first 6) ingredients in a bowl and mix well.
• Prepare the grill or preheat the broiler.
• Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
• Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
• Cover tightly and allow to marinate for several hours or overnight.
• Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS

Steps:

• For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
• For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
• While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.