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Cranberry Zucchini Bread

3 cupsall-purpose flour
2 cupssugar
2-1/2 teaspoonsground cinnamon
1-1/4 teaspoonsalt
1 teaspoonbaking soda
1/2 teaspoonbaking powder
1/4 teaspoonground nutmeg
1-1/2 cupsshredded zucchini
1 cupvegetable oil
1 tablespoonvanilla extract
1 cupchopped fresh or frozen cranberries
1/2 cupchopped walnuts
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Cranberry Zucchini Bread - Instructions

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch x 5-inch loaf pans.

2. In a large mixing bowl, combine flour, sugar, cinnamon, salt, soda, powder and
nutmeg. In a medium bowl using a whisk, beat eggs. Add zucchini, oil and vanilla to
eggs, and stir to combine.

3. Combine wet ingredients with dry and stir until just blended. Fold in the
cranberries and walnuts.

4. Divide batter between loaf pans. Bake for 50 to 60 minutes or until a toothpick
inserted near the center comes out clean.

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Cranberry Zucchini Bread - Instructions Continued

5. Remove from oven and cool for 10 minutes in pans. Remove loaves and place on wire
rack to cool completely.

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