Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/394/Cranberry_Zucchini_Bread
Cranberry Zucchini Bread
Cranberries add tangy flavor to this favorite quick bread.
Yield: 1 loaf, about 16 slices
Preparation Time: 10 min; Bake Time: 55 min
Ingredients
| 2 |
|
eggs
|
|
|
| 3/4 |
cup |
granulated sugar
|
|
|
| 1/3 |
cup |
vegetable oil
|
|
|
| 1/3 |
cup |
lemon juice
|
|
|
| 1/4 |
cup |
water
|
|
|
| 2 |
cups |
all purpose flour
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
| 1/2 |
teaspoon |
baking soda
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 2/3 |
cup |
shredded unpeeled zucchini
|
|
|
| 2/3 |
cup |
dried cranberries
|
|
|
| 1 |
Tablespoon |
grated lemon peel
|
|
|
Directions:
Preheat oven to 350 degrees F.
Beat eggs in large mixing bowl until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; stir until all ingredients are blended.
Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cranberries and lemon peel.
Line a 8 1/2 x 4 1/4- inch loaf pan with parchment paper and spray with nonstick spray. Pour batter into prepared pan.
Bake 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Let pan cool on wire rack for 10 minutes. Loosen edges with a spatula. Remove from pan and let cool completely.
Store leftover bread wrapped tightly in plastic wrap in the refrigerator.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/394/Cranberry_Zucchini_Bread