Zucchini Cranberry Bread

Submitted by Angelique B.

Ingredients
  • 1/2 cup Sunsweet Dried Cranberries
  • 1 1/2 cup grated zucchini
  • 1 cup Sugar
  • 1/4 Brown sugar
  • 1/2 cup Apple sauce
  • 1/3 cup Vegetable oil
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cup Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
Instructions

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.





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