Today continues with The Outdoor Epicurean’s second installment in our Preservation Kitchen with the thoughts of excess zucchini in the garden. In previous posts, we covered zucchini relish, donating your bumper crop to a food bank or meals on wheels, and zucchini chips.
Zucchini bread with cranberries is one of the mysteries in the bread baking. If you have never tried it, the bread is super moist, dense and just plain good! Besides being a healthy snack for lunch boxes, it packs well in a brief case for breakfast on the go.
The zucchini is shredded on a cheese grater and forms a moist base for the cranberries and flour. I hope you enjoy the recipe and if you have any suggestions on how to enhance this, please share.
Zucchini Bread with Cranberries
- 3 1/4 cups all purpose flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 1/2 cups sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter (2 sticks)
- 4 eggs
- 1/3 cup cold water
- 1 Large zucchini (about 3 cups)
- 1 teaspoon vanilla
- 1 cup dried cranberries
|Preheat oven to 350 degrees Fahrenheit. Butter 2 standard loaf pans and set aside.|
|In a mixing bowl, combine the flour, salt, baking soda, white sugar, brown sugar, cinnamon, pumpkin pie spice and mix until well blended. Add the cranberries and mix for 2 minutes.|
|In a bowl, combine the eggs, melted butter, vanilla and water. Add the egg mixture to the flour mixture and combine until uniform in color.|
|Add the grated zucchini to the batter and mix for 3 minutes.|
|Evenly distribute the batter between the 2 pans. Bake for 1 hour or until a toothpick, when inserted, comes out clean. Please keep loving eyes on the zucchini bread to ensure success.|
The best, always,