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Zucchini Cranberry Bread

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.
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    1 loaf (12 slices)

Ingredients

  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 large 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.

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