Zucchini & Cranberry Bread

I got inspired by the Zucchini Bread recipe from SimplyRecipe.com. Of course I put my own twist based on what I have in my pantry. 😉

Prep time: 15 minutes
Cook time: 55 minutes
Yield: Makes 2 loaves.

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

1-Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2-In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3-Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold dried cranberries.
4-Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 45 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

I love the look of this batter. So colorful!


Ready for the oven. 😀


I love cutting it into pieces and placing in plastic cups. Great gift for anyone.


Enjoy, Bon Appétit, Buen Provecho!

1 Comment

  1. Pingback: Zucchini & Cranberry Bread Delight | Edible Reflections

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