This delicious and festive Zucchini Cranberry recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "Here is a very pretty quick bread to make now and then
freeze for later use. During the holidays, you will be very thankful to have
a few of these loaves in your freezer to give as gifts and to serve your
guests. This is also a great recipe to use those "large" zucchini that seem
to grow overnight!"
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
Check out more great
Bread Recipes for your bread making.
Zucchini Cranberry Bread with Pecans
Recipe Type:
Quick Bread,
Zucchini Squash,
Cranberries
Yields: 2 loaves
Prep time: 20 min
Cook time: 60 min
Ingredients:
3 cups all-purpose
flour
2 cups granulated
sugar
2 1/2 teaspoons good-quality cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon
baking powder
1/4 teaspoon freshly-ground nutmeg
3
eggs
2 cups shredded unpeeled
zucchini squash
1 cup vegetable oil
1 tablespoon pure vanilla extract
1 cup chopped fresh or frozen
cranberries
1/2 cup chopped pecans
Preparation:
Preheat oven to 350 degrees F. Lightly grease and flour two (2) 9x5-inch loaf pans.
In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda, baking powder, and nutmeg;
set aside.
In another bowl, beat the eggs; add the shredded zucchini, vegetable oil, and vanilla extract; mix
well. Add egg mixture to the flour mixture and gently stir until all the
flour has been mixed in. Gently fold in the cranberries and pecans.
NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often
called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
Pour batter into prepared
loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center
comes out clean. Be sure and poke the toothpick to the center of the loaf. A good check is to use an
instant
digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F.
when done. Remove from oven and cool on a wire rack 10 minutes; remove
from pan. Cool completely before slicing.
Freezing Baked Loaves:
When I freeze loaves of bread, I wrap the well-cooled loaves in plastic
wrap, then with aluminum foil, and place them into freezer bags.
Makes 2 loaves.
