Cranberry Zucchini Bread

Name: Cranberry Zucchini Bread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters chopped fresh or frozen cranberries; 3 eggs; 710 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 1 teaspoon salt; 473 milliliters sugar; 1 Tbsp vanilla extract; 237 milliliters vegetable oil; 118 milliliters chopped walnuts; 237 milliliters shredded zucchini

Cranberry Zucchini Bread is a dairy free and vegetarian morn meal. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 118 calories. This recipe serves 32. A mixture of vegetable oil, baking soda, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts.

Ingredients you will need

Cranberries

Zucchini

Vanilla

Walnuts

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into two greased and floured 9-in. x 5-in. loaf pans.

Equipment you will use

Loaf Pan

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Equipment you will use

Toothpicks