Print Recipe

Cranberry Zucchini Bread

RG

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated 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 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

Instructions

  1. In a large bowl, combine the first seven ingredients.
  2. In another bowl, beat eggs; add zucchini, oil and vanilla extract. Stir into dry ingredients just until blended.
  3. Fold in the cranberries and walnuts.
  4. Pour into two greased and floured 9 x 5 x 3-inch loaf pans.
  5. Bake at 350 degrees F for 50-60 minutes or until a wooden pick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves


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