Cranberry Zucchini Bread
This moist and delicious zucchini bread is a low cost recipe that is filled with walnuts, zucchini, cranberries and the perfect amount of spice!
Ingredients
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- scant 1 cup vegetable oil
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 1/2 grated zucchini 2 heaping cups - 335 grams
- 1 heaping cup dried cranberries
- 1 level cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray and line with parchment.
- In a large bowl sift together the flower, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large mixing bowl whisk eggs. Add in the oil, sugar and vanilla and continue to whisk until well combined.
- Add the flour mixture to the egg mixture and stir well until combined. Batter will be thick.
- Gently fold in zucchini, cranberries and nuts just until combined.
Transfer batter to two prepared loaf pans. Bake for 60-65 minutes (until toothpick comes out clean). - Remove of oven and cool in pans for 5 minutes until turning out onto to cool completely.
Notes
Store in airtight container for up to 3 days or wrap well and freeze for up to a month.
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https://www.redcottagechronicles.com/recipe/zucchini-bread/