Zucchini Cranberry Bread
Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. Perfect for Christmas gift giving.
2 tablespoons butter, room temperature
1/2 cup granulated (white) sugar
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 peel
Preheat oven to 350°F (177°C). Grease two 8 x 4 x 2-inch loaf pans with Pan Release or cooking spray.
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 peel (batter will be thick). Transfer to prepared loaf pan.
Bake in the preheated oven for 40 to 45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.
1 slice equals 167 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 128 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 1/2 starch, 1 fat.