Zucchini bread with dried cranberries –There’s something about the combination of zucchini and dried cranberries that just feels like a warm embrace. This Zucchini Bread with Dried Cranberries is the perfect fusion of sweetness and moisture, making it an ideal treat for breakfast or an afternoon snack. Let’s roll up our sleeves and dive into this delicious recipe!
Zucchini Bread with Dried Cranberries
Take a look at this mouthwatering image that captures the essence of what we’re about to create:
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dried cranberries
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract. Mix until everything is well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Avoid overmixing to ensure a tender bread.
- Fold in the dried cranberries and the nuts if you’re using them, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then transfer the loaf to a wire rack to cool completely.
Your kitchen will fill with the sweet and warm aroma of this Zucchini Bread as it bakes. It’s perfect to slice up and enjoy with a cup of coffee or tea. Enjoy the delightful flavors of zucchini and cranberries in every bite!