Zucchini Cranberry Bread

Name: Zucchini Cranberry Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 loaf (12 slices).
Ingredients: 2 tablespoons butter, softened; 1/2 cup sugar; 1 large Eggland's Best egg; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup shredded zucchini; 2/3 cup whole-berry cranberry sauce; 1/2 cup chopped walnuts; 1-1/2 teaspoons grated orange zest

Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. I make quick breads to give at Christmas, and lots of people ask for this one. —Carol Lee, Ripon, Wisconsin.

Ingredients

2 tablespoons butter, softened
1/2 cup sugar
1 large Eggland's Best egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shredded zucchini
2/3 cup whole-berry cranberry sauce
1/2 cup chopped walnuts
1-1/2 teaspoons grated orange zest

Directions

In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick).
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 167 calories, 5g fat (2g saturated fat), 23mg cholesterol, 128mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Zucchini Cranberry Nut Bread in Cooking for 2 Winter 2008

Reviews

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Average Rating:

anon520

Aug 13, 2017

Do you drain the zucchini?
rkane

Jan 30, 2016

Excellent! Left out the walnuts. Used two mini loaf pans. Would definitely make again.