Zucchini Bread with Dried Cranberries
Zucchini bread became popular in the United States during the 1960s when home gardeners were looking for creative ways to use up their surplus zucchini harvest.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Zucchini Bread with Dried Cranberries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
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In a large bowl, combine the grated zucchini, eggs, oil, and vanilla extract. Mix well.
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In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
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Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
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Fold in the dried cranberries and chopped walnuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.