Sunday, August 19, 2012

Apple-Zucchini Bread with Cranberries

1 C grated zucchini
1 C peeled, cored, grated green apple
1 cup packed brown sugar
1 cup oil
3 eggs
1 tsp vanilla extract
3 C flour
¼ tsp salt
1½ tsp baking powder
1½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 C dried cranberries (or use nuts)

Preheat oven to 375° F.
Line 2 loaf pans with parchment paper and coat lightly with nonstick spray.*

Combine zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg; mix well. Gently stir in dried cranberries and vanilla.

Divide batter between loaf pans. Bake until a toothpick inserted in the middle of each loaf comes out clean (50 minutes to 1 hour). Remove bread from pans; cool on wire rack.

* Or use cupcake liners in muffin tins; reduce baking time to about 30-40 min.

Delicious as is, but for a special treat, frost it lightly with cream cheese frosting or drizzle with a vanilla bean glaze.

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