Zucchini Cranberry Bread
Zucchini Cranberry Bread is a delicious way to use up extra zucchini from your garden and enjoy the tartness of cranberries in a sweet bread.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Zucchini
- 1 cup Cranberries
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 2 Eggs
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, combine the grated zucchini, cranberries, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 36g12%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.