With more zucchini than she knew what to do with in her garden, Wisconsin Cranberry Discovery Center Director Lorry Erickson asked Taste-Test Kitchen Baker Donna Stebbins if she had any recipes using both cranberries and zucchini. Donna came up with this recipe and one for Cranberry Zucchini Muffins, which you’ll also find on our Web site.
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1-1/2 cups sugar
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup vegetable oil
- 3 eggs
- 2-3/4 cups zucchini, shredded
- 1 cup walnuts, chopped (optional)
- 2 cups sweetened dried cranberries
In a large mixing bowl, combine the dry ingredients. In a medium, beat the oil and eggs, and add to the dry ingredients. Stir in the zucchini and mix well. Fold in the walnuts and sweetened dried cranberries. Pour into two large greased bread pans. Bake at 350 degrees F. for 60 to 90 minutes. Reduce baking time to about 40 minutes if using mini loaf pans. Makes 2 large loaves or 6 mini loaves.