*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and 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.
2. 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.
3. 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.
4. Bake 1 hour and 15 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
Click here for printable version
