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Cranberry Zucchini Bread

Submitted by: pete on July 20, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Cranberry Zucchini Bread

A few changes to a recipe from cooking.com. Pretty good stuff, but I may reduce the spices a bit next time. Also, the original recipe called for chopped fresh or frozen cranberries and walnuts instead of pecans.

Attribution Link

Difficulty: Easy

Servings: 2 loaves

Ingredients

3 cups all-purpose flour
2 cups 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 dried cranberries
1/2 cup chopped pecans


Directions

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


Categories: Breads, Fruit Breads, Vegetable Breads

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Reviews

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  1. 7-21
    1:18
    am

    Looks really yummy. I am going to post another one for you to try if you would like!

  2. 8-13
    9:56
    pm

    What could you add instead of nuts? Or could I just remove that from the recipe?

    • 8-13
      10:38
      pm

      Hmmm. I’ve done banana bread with grapenuts, so that might work? Should be OK just leaving them out. Or if you want the same volume maybe add another dried fruit?

  3. 8-14
    9:12
    am

    Perfect! Thank you!

  4. 12-16
    2:39
    pm

    Another great one, Pete! I made this in the summer when we had fresh zucchini and now I’m making it with frozen that I shredded and bagged in 1.5 c portions. It’s so pretty for Christmas! I also used sunflower seeds instead of pecans the first time I made it because that’s what I had on hand and have used them every time since because it was so good. Oh – and I use fresh cranberries. YUM!

  5. 7-16
    5:54
    pm

    Thank you for sharing this recipe Pete! I’ve been baking them regularly ever since you posted the recipe. The only change I’ve made is to use Macadamia nuts instead of pecans. Today my 9 year old granddaughter announced that they are the best muffins ever. 🙂

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