Cranberry Zucchini Bread
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 2 loaves (12 pieces each).
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts
Ingredients
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3 cups all-purpose flour
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2 cups sugar
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2-1/2 teaspoons ground cinnamon
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1-1/4 teaspoons salt
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon ground nutmeg
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3 eggs
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1-1/2 cups shredded zucchini
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1 cup vegetable oil
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1 tablespoon vanilla extract
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1 cup chopped fresh or frozen cranberries
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1/2 cup chopped walnuts
Directions
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1.
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 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 piece: 234 calories, 11g fat (2g saturated fat), 23mg cholesterol, 196mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.
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