ORANGE ZUCCHINI BREAD RECIPE RECIPES

Name: Cranberry Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves (12 pieces each).
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 2-1/2 teaspoons ground cinnamon; 1-1/4 teaspoons salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 3 eggs; 1-1/2 cups shredded zucchini; 1 cup vegetable oil; 1 tablespoon vanilla extract; 1 cup chopped fresh or frozen cranberries; 1/2 cup chopped walnuts

CRANBERRY ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Cranberry Zucchini Bread Recipe: How to Make It image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 234 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BANANA-ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Banana-Zucchini Bread Recipe: How to Make It image

My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup vegetable oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans., Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 193 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 24g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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