Cranberry-Orange-Pecan Zucchini Bread
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 C. Sugar3 Eggs1 C. Canola Oil2 C. Zucchini, shredded2 1/2 tsp. Cinnamon1 Tblsp. Vanilla Extract1/3 C. Orange Juice2 Tbsp. grated Orange Rind3 C. All-Purpose Flour1 tsp. Salt1 tsp. Baking Soda1/4 tsp. Baking Powder1 C. Sweet-Dried Cranberries (Craisins)1 C. Pecans, chopped
Preheat oven to 325 degrees.
Spray the bottom and sides of 2 loaf pans with cooking spray (or line the bottom with parchment paper).
Blend together the sugar, eggs, oil, zucchini, vanilla, orange juice, orange rind and cinnamon.
In a separate bowl whisk together flour, salt, baking soda, and baking powder. Add to the flour mixture the cranberries and pecans.
Blend the two mixtures together until moistened. Divide evenly into the prepared loaf pans.
Place on middle rack in the oven and bake for 1 hour or until a spaghetti noodle stuck through the middle comes out clean.
Serving Size: Makes 2- 5x10 loaves or 20 slices
Spray the bottom and sides of 2 loaf pans with cooking spray (or line the bottom with parchment paper).
Blend together the sugar, eggs, oil, zucchini, vanilla, orange juice, orange rind and cinnamon.
In a separate bowl whisk together flour, salt, baking soda, and baking powder. Add to the flour mixture the cranberries and pecans.
Blend the two mixtures together until moistened. Divide evenly into the prepared loaf pans.
Place on middle rack in the oven and bake for 1 hour or until a spaghetti noodle stuck through the middle comes out clean.
Serving Size: Makes 2- 5x10 loaves or 20 slices
Nutritional Info Amount Per Serving
- Calories: 310.8
- Total Fat: 16.1 g
- Cholesterol: 27.7 mg
- Sodium: 196.5 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
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