Cranberry Zucchini Bread
Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays.32 ServingsPrep: 15 min. Bake: 1 hour + cooling
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2-1/2 teaspoons ground cinnamon
- 1-1/4 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1-1/2 cups shredded zucchini
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup chopped fresh or frozen cranberries
- 1/2 cup chopped walnuts
Directions
- In a large bowl, combine the first seven ingredient. In another bowl,
- beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients
- just until blended. Fold in the cranberries and walnuts. Pour into
- two greased and floured 9-in. x 5-in. loaf pans. Bake at 350°
- for 50-60 minutes or until a toothpick inserted near the center
- comes out clean. Cool for 10 minutes before removing from pans to
- wire racks. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 174 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 144 mg sodium,