Cranberry-Orange-Pecan Zucchini Bread

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Cranberry-Orange-Pecan Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Cranberry-Orange-Pecan Zucchini Bread calories by ingredient
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Submitted by: SPRINGBO

Introduction

Think Fall - Cranberries, nuts, warm-cozy kitchen, and a home full of mouth watering scents. This delicious quick bread is just that! Quick because it doesn't last long. Great for gift giving! Think Fall - Cranberries, nuts, warm-cozy kitchen, and a home full of mouth watering scents. This delicious quick bread is just that! Quick because it doesn't last long. Great for gift giving!
Number of Servings: 20

Ingredients

    2 C. Sugar
    3 Eggs
    1 C. Canola Oil
    2 C. Zucchini, shredded
    2 1/2 tsp. Cinnamon
    1 Tblsp. Vanilla Extract
    1/3 C. Orange Juice
    2 Tbsp. grated Orange Rind
    3 C. All-Purpose Flour
    1 tsp. Salt
    1 tsp. Baking Soda
    1/4 tsp. Baking Powder
    1 C. Sweet-Dried Cranberries (Craisins)
    1 C. Pecans, chopped

Tips

If you use a large zucchini you will want to remove the seeds.


Directions

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

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