This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cranberry Zucchini Bread
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- #84889
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cup shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts
directions
In a large bowl, combine the first seven ingredients.
In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts.
Pour into two greased and floured 9x5x3-inch loaf pans. Bake at 350 degrees F for 50-60 minutes (35-40 minutes for smaller pans) or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 29, 2009
Made the loaf w/all suggested ingredients and turned out great. If I were to do it again, I'd use brown sugar....