Zucchini and Cranberry Loaf
Hi and welcome to our website!
If you are looking for a tasty and very easy to make zucchini and cranberry loaf, you are in the right place!!
You can use freshly shredded zucchini or frozen, I love to keep some in my freezer for those rainy or snowy days when you just looking for some comfort food!!!
This is it!!!
Our delicious zucchini was a gift from my brother-in-laws garden!!!
Our cranberries were freshly picked and frozen by the Light House, in Port-De Grave, NL!!!
One tablespoon of flour over the cranberries will help from the berries dropping to the bottom of your loaf!!!
Sometimes you can get fresh zucchini all year around in the grocery stores, but if you buy them fresh some by shredding it and putting two cups in each freezer bag. Freeze!!!!Keep until all eaten.
I hope you are enjoying our recipe and video tutorial so far.....please continue on to more info and photos to make one of those tasty loafs today!!
https://www.bonitaskitchen.com/cookbook
Ingredients
- Cranberries - 1 cup
- Zucchini - 2 cups, shredded
- Eggs - 2 each
- Cooking oil - ¾ cup
- Sugar - ¾ cup
- Vanilla - 1 tsp
- Baking powder - 1 tsp
- Baking soda - 1 tsp
- Sea salt - 1 tsp
- All-purpose flour - 2 cups
- Ground cinnamon - 1 tsp or more
- Ground nutmeg - ¼ tsp
Instructions
In a bowl beat eggs until light and fluffy. Add sugar, oil, and vanilla continue blending it together.
Then fold in zucchini, sift all dry ingredients together to mixture but leaving a ¼ cup of flour to dust cranberries.
When blended add cranberries fresh or frozen, dusted with flour, if frozen don’t thaw.
Fold cranberries into batter before preparing one loaf pan 6 x 9 line with parchment paper.
Preheat oven to 350ºf and bake for 60 minutes or until toothpick clean.
Remove from heat and pan unto a cooling rack and cover with a towel, let come to room temperature before cutting.
Serve with butter and jam or icing each loaf with your favourite frosting.
Bonita’s Tips:
Dusting cranberries with flour helps them from falling to the bottom of the pan.
Line pan with parchment paper provides the loaf from burning or sticking to the pan.
Allergens
If you are looking to make a tasty dessert to have a nice cup of tea with, this is it!!
You can use fresh or frozen zucchini or cranberries and you can make this tasty dessert anytime of the year.
Remove from pan and place on a cooling rack to come to room temp before cutting loaf!!
Boil the kettle and make yourself and hot cup of tea….
Thank you for stopping by and I hope you get to make our recipe to use up that tasty zucchini today!!!
On behalf of myself, RMHussey Productions and Team!!
From our kitchen to yours!!
Have a wonderful day and enjoy!!!
Boy, the zucchini and cranberry bread looks delicious! I hadn’t made zucchini bread in years. I have been making banana bread this year. I need to try this recipe. Thank you Bonita and Raymond.
Marion in Oregon
Hi Marion: Thank you so much for your lovely message and for stopping by….thank you for sharing with us where you are messaging from. 🙂 This is indeed a lovely recipe and I just can’t get enough of this bread.
Enjoy 🙂 Bonita