Cranberry Zucchini Bread

With the cold weather coming in I am drawn back to baking comforting, fall flavors in breads and treats and anytime I can stir in the sweet, tartness of cranberries I get giddy at the final result. So I present to you a warm delectable that is made perfectly for morning snacking with a cozy cup of cappuccino.

*For an added bonus~I baked them in a mini loaf pan so they come out sized for gifting to your gracious hosts for any upcoming seasonal gatherings. 


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Cranberry Zucchini Bread
~Makes 8 mini loaves

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup light brown sugar, packed
  • 3 tablespoons sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 teaspoons freshly grated orange zest
  • 2 cups grated zucchini
  • 1/2 cup dried cranberries
  • 1 cup walnuts, coarsely chopped
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a mini loaf pan, set aside.
  3. Whisk together the flours, salt, baking soda, cinnamon, baking powder and sugars.
  4. Make a well in the center of the dry ingredients and stir in the eggs, oil and vanilla until well combined. Fold in the orange zest, zucchini, cranberries and walnuts until incorporated.
  5. Pour batter evenly into prepared pan and bake until loaves are slightly browned on top and a toothpick tester inserted in the center of a loaf comes out clean, 25 to 30 minutes.
  6. Allow loaves to cool in pan for about 10 minutes before removing to wire rack to cool completely.
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