Sometimes you just want to feel like you’re eating your vegetables – even if it’s not in a healthy way. There may not be a full serving of vegetables in every slice of this bread, but there is some zucchini in there. That counts right? Also there are cranberries – and they have antioxidants! You need those. This particular Cranberry Zucchini Bread is hearty and not overly sweet.
The Recipe:
Cranberry Zucchini Bread
Prep time
Cook time
Total time
Author: Today I Might
Serves: 12 slices
Ingredients
- 1½ cups flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cups sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups shredded zucchini
- ½ cup dried cranberries
- 2 eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 350° F.
- In a large bowl, whisk together first 6 dry ingredients.
- In a small bowl, beat the eggs and the oil until well combined.
- Pour the egg and oil liquid mixture into the dry mixture and stir until moist.
- Stir in the zucchini and cranberries until well incorporated.
- Turn into a lightly greased 9x5" loaf pan.
- Bake in the oven for about 1 hour 15 minutes or until toothpick comes out cleanly.
Notes
Optional Topping:
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 1 tablespoon chopped sesame seeds
- 1½ tablespoons flour
Stir until well combined and add to top of batter before baking.
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 1 tablespoon chopped sesame seeds
- 1½ tablespoons flour
Stir until well combined and add to top of batter before baking.
Now, if you’re trying to conserve a few calories you can skip the topping on this bread. But, why deprive yourself? It adds excitement for your taste buds and takes the bread from meh to marvelous! It’s the part of the bread that I crave and keeps me returning to this recipe to prepare it again and again.
Allow to cool – then enjoy a slice. You deserve it! You really, really do!
Servings: 12
Calories Per Serving: 290