Friday, November 29, 2013

Cranberry Zucchini Bread

In an attempt to clean out the refrigerator before heading home for Thanksgiving, I hid as much of the produce we had in baked goods.  The result?  A modified version of an old favorite (plus shredded carrots, minus pecans), this fall zucchini bread, and a much smaller pile of veggies to take home to Mom and Dad.
Cranberry Zucchini Bread (adapted from Smitten Kitchen)
Makes 2 loaves or 24 muffins

3 eggs
1 vegetable oil
1 cup sugar
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cups flour
2 cups grated zucchini
1 1/2 cup fresh cranberries

Preheat oven to 350*F.
Grease 2 9x5 inch loaf pans and set aside.
With a mixer beat together eggs through vanilla.
Add in spices and leavening.
Just barely incorporate flour then zucchini.
Fold in cranberries.
Divide batter evenly between two pans.
Bake for 50-60 minutes, until top is golden and tester comes out clean.


  1. Hi, Nice post, Its our Pleasure to inform you that we export and manufacture of Bakery Oven, Dough Mixer, Dough Sheeter, Dough Divider, Bread Slider with good quality and high efficiency in Bangalore, India . Thanks for Sharing

  2. Your blogs are easily accessible and quite enlightening so keep doing the amazing work guys.
    used plant equipment for sale