Saturday, October 17, 2009

Cranberry Walnut Zucchini Bread

OMG I found the greatest zucchini bread recipe. Even my kitty Shinobi was interested :) I modified it a little from Deb's recipe at Smitten Kitchen (I love her site!!). Here it is:

Cranberry Walnut Zucchini Bread

3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1 cups sugar
2 cups grated zucchini
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup wheat flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 cup dried cranberries

Preheat oven to 350°F.
Grease two 8×4 inch loaf pans, 24 muffin cups or one 8x4 inch loaf pan and 4 mini loaf pans. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and cranberries. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins and mini loaves will bake faster, about 20 to 25 minutes.

This makes your home smell heavenly ^_^ This is definitely a keeper.

Here are some other changes that I want to try:

* use 2 egg whites and 2 mashed bananas
* use an 8 oz. can of crushed pineapple and some cut up maraschino cherries

Thanks Deb!!

Cheers ^_^


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