Dannelle's Cranberry Zucchini Bread

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We LOVE this bread and this time of year - when we are flush in fresh zucchini and able to whip up a ton of batches.


If you are like me, and get a bunch of zucchini FREE (watch Craigslist, Freecycle and chat with your friends)...take a minute to shred it all up and portion into 1.5 cup packages for your freezer. This way, you can whip up a recipe at ANY time, quick and easy!
This is a great recipe to make with your toddler - several steps that they can do! You can explain how the eggs are the "glue" that holds it all together, how the baking powder and soda make it nice and tall, how the cranberries help keep you from getting sick (lots of vitamin C), etc. They will have no qualms about eating the zucchini part once they helped make it, LOL!

Cranberry Zucchini Bread
3 Cups Flour
2 Cups Sugar
1 1/2 tsp Cinnamon
1 1/4 tsp Salt
1 tsp Baking Soda
1/4 tsp Nutmeg
1/2 tsp Baking Powder
3 Eggs
1 1/2 Cups Shredded Zucchini
1 Cup Vegetable Oil
1 tbsp Vanilla
1 Cup Chopped fresh or frozen Cranberries
1/2 Cup Chopped Walnuts OR another 1/2 Cup of Zucchini - which is what we do when we are giving it as part of a gift.

In a large bowl, dump the first seven items and use a whisk to combine/mix them. In another bowl, beat the eggs. Then add the zucchini, oil and vanilla. Add the wet mix to the dry mixture, just until blended. (If you mix the dough TOO much, it will end up with little "tunnels" inside it and you can't help but notice that when you are slicing it).
Fold in the cranberries and nuts, then pour into 2 greased 9x5 bread pans. Bake at 350 for 50-60 minutes or, until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to a wire rack.

**You COULD turn this into muffins, just cut down the baking time. (Muffins freeze beautifully)!

I hope you like it as much as we do! 

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