Cranberry Zucchini Bread

SUBMITTED BY: Alice Manzo

"Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 32 servings

USMETRIC

About scaling and conversions

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 chopped fresh or frozen cranberries
1/2 cup chopped walnuts

READ REVIEWS (5)

DIRECTIONS

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. 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.

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REVIEWS

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Reviewed on Jan. 27, 2007 by AJ

I made this with 2c whole wheat flour and 1c all-purpose flour. Had only 1.25c zucchini, and used 2c cranberry plus about .5c raisins. It turned out great!

2 users found this review helpful

Reviewed on Nov. 6, 2006 by Debbie H.

Moist and delicious. I added raisins, too.

1 user found this review helpful

Reviewed on Dec. 17, 2007 by DIANNE72

I make this every Christmas. I either make it at Thanksgiving and freeze the other loaf for Christmas or make the other loaf into mini loafs and give to teachers as gifts. Great recipe, nice and moist.

0 users found this review helpful

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