cranberry zucchini bread cranberry zucchini bread Israeli Kitchen Whether you're a home gardener or a farmers market frequenter, this sweet bread is the one to try. (Photo: Jerry James Stone)

Cranberry zucchini bread

Cranberries and zucchinis in one bread? Yes, it works. Here's how.

Print
  • Yield: Makes 2 loaves
  • Prep time: 10 minutes
  • Cook time: 1 hour

Spring is among us, which means every home gardener has way more zucchini than they can eat. Since I cook a lot, it often ends up at my door, kinda like a doorbell ditch, but with fresh zucchini, I don't mind.

I make lots and lots of zucchini bread and return the favor. Here is one of my favorite recipes. You can add in nuts, chocolate or almost anything. Just don't use more than 1/2 cup.

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups grated zucchini
  • 1/2 cup dried cranberries
  • Icing:

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk

Directions

Beat eggs. Mix in sugar and oil until completely mixed.

Mix together flour, salt, baking soda and cinnamon.

Work wet mixture into dry mixture. You should always add wet to dry. This prevents clumping.

Fold in zucchini and dried cranberries.

Preheat oven to 325° F.

Divide bread batter between two loaf pans fitted with parchment paper. Bake for about an hour, checking for doneness at 45 minutes.

Remove loaves from oven and pans, and let cool.

Mix together powdered sugar, vanilla extract and milk. When loaves are completely cooled, spoon icing over the top.

cranberry zucchini breadA simple icing tops off this delicious dish. (Photo: Jerry James Stone)

Related Topics: Baking, Breakfast

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus