Zucchini Cranberry Bread Food

CRANBERRY ZUCCHINI BREAD

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.

CITRUS CRANBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CRANBERRY BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Steps:

• Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
• Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

ZUCCHINI-CRANBERRY RELISH BREAD

Steps:

• Preheat oven to 350°F.
• Coat a loaf pan with nonfat cooking spray.
• In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
• In medium bowl, mix dry ingredients except pecans.
• Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
• Pour into loaf pan. Top with pecan halves, if using.
• Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
• Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CRANBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°F Grease muffin tin; set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
• In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
• Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
• Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
• Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.