Tuesday, January 3, 2006

Zucchini Bread with Cranberries & Pecans

Zucchini Bread with Cranberries & Pecans
From Every Kitchen Tells Its Stories

Hands-on time: 20 minutes
Total Baking time: 1 hour
Makes 25 muffins or 2 loaves

3 cups flour
1½ cups sugar
1 tsp cinnamon
1 tsp baking powder
¾ tsp baking soda
2 cups grated zucchini (not peeled)
3 eggs
1 cup vegetable oil
1 cup cranberries (other dried fruit would work too)
1 cup coarsely chopped pecans (chocolate works wonders for my honey)

1. Combine flour, sugar, cinnamon, baking powder and soda.

2. Add zucchini to flour mixture

3. Blend eggs with oil until light and fluffy. Add to flour/zucchini mixture. Stir until evenly moist. Add raisins, nuts and/or chocolate chips. Pour into 2 greased and floured 9"x5" loaf pans.

4. Bake at 350°F/180°C for 45-50 minutes, until loaves test done (firm and springy when you press the center). Cool for 15 minutes before removing from pan.

5. To bake muffins, same as above except bake for only 20-25 minutes at 400°F/200°C, in center of oven.


If you use a food processor to blend eggs and oil, tip it forward slightly. This allows air to circulate and adds some “fluffy factor” to the batter

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