Cranberry Zucchini Bread

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.

Yield

two 9 x 5-inch loaves (32 servings)

Ingredients

3 cups all-purpose flour
2 cups granulated (white) 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 large 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

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

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 prepared loaf pans.

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Nutritional Information

1 serving (1 slice) equals 174 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 144 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map