Fall Favorites

Zucchini-Cranberry Bread

Ingredients

  • 1 c. canola oil (or 1/2 c. unsweetened applesauce & 1/2 c. oil)
  • 2 c. sugar
  • 3 eggs
  • 1 Tbls. vanilla
  • 1-1/2 c. shredded zucchini
  • 3 c. all-purpose unbleached white flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 2-1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1 t. salt
  • 1 c. chopped fresh or frozen cranberries
  • 1/2 c. chopped walnuts, optional

Instructions

In a large bowl, combine oil, sugar, eggs, and vanilla; stir in zucchini.

Add dry ingredients. Mix well. Fold in cranberries and nuts, if using.

Pour batter into 2 large greased and floured loaf pans. See notes below.

Bake at 350 degrees for 50-60 minutes or until toothpick inserted in the center comes out clean. For mini loaves, only bake about 40-45 minutes.

Cool for 10 minutes before removing from pans.

NOTE: Makes 5 mini loaves or 1 medium loaf and 3 mini loaves.