Make ahead zucchini bread for the holiday season. The recipe is easy and uses just one cup of fresh or frozen cranberries. You also just need one and half of shredded zucchini. This is a very moist quick bread and it freezes well, that is why you can make this ahead.
The recipe makes two loaves. I only wanted one to eat so I made the second loaf into two smaller gift loaves. After Easter last spring, I found small paper bread containers marked way down. There was six small loaf containers in the package, so I bought the last package. They were perfect for gift giving only they had Easter eggs on them. But the $.50 price tag made them too good to pass up. I don’t think anyone will care that there is eggs instead of fall or winter designs. I am not sure if they are non stick cardboard so I have buttered them so the bread will not stick.
Every year I freeze a couple of extra packages of cranberries. I am using what is left over in the freezer for this recipe. When cranberries goes on sale I will pick up some for the freezer for this year. It is really nice to have them on hand to use through the year.
Fresh Cranberry Zucchini Bread
- 3 cups all purpose flour
- 1 3/4 cups sugar
- 1 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini (2 medium zucchini)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped nuts.
Preheat oven to 350 degrees. Prepare 2 standard loaf pans with vegetable spray.
Grate zucchini using a box grater or food processor until you have 1 1/2 cups. Wash cranberries and let drain.
In a large mixing bowl add all dry ingredients and whisk to blend. This can be done in a stand mixer or by hand. In a small bowl beat eggs with a fork. Add eggs, vegetable oil and vanilla to dry ingredients. Mix on slow speed or by hand until blended and smooth. Stir in Shredded zucchini, cranberries and nuts.
Bake at 350 degrees and check after 1 hour by inserting a tester into the center of loaf to check to see if done. If not add an additional 10 minutes. Bake until done. Cool first and then remove from pan.