Imagine sinking your teeth into a moist, perfectly spiced slice of zucchini bread studded with sweet, tangy dried cranberries - a magical creation that transforms humble vegetables into a decadent treat! This isn't just another bread recipe; it's a culinary adventure that bridges healthy ingredients with irresistible flavor, making it the perfect breakfast, snack, or dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup dried cranberries
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter to prevent sticking.
- In a large mixing bowl, grate 2 cups of fresh zucchini. If the zucchini is particularly watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or cheesecloth.
- In another bowl, combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients together until well blended.
- In a separate large bowl, mix together 1/2 cup of sugar and 1/2 cup of brown sugar. Add 1/2 cup of vegetable oil and 2 large eggs to the sugar mixture. Use an electric mixer or whisk to blend until the mixture is smooth and creamy.
- Gradually add the grated zucchini to the wet ingredients, stirring until just combined.
- Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1 cup of dried cranberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the zucchini bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and serve your delicious zucchini bread with dried cranberries. Enjoy it warm or at room temperature, and consider spreading a bit of butter or cream cheese on top for extra flavor!
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent a soggy bread. Use a clean kitchen towel or cheesecloth to press out the liquid.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Even Cranberry Distribution: Toss dried cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - insert it into the center of the bread, and if it comes out clean, your bread is ready.
- Storage Secret: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 30mg
