Wednesday, February 17, 2010

What's Green and Red and REALLY Yummy?

Zucchini Nut Bread with Cranberries! I used my mini food processor to shred the zucchini and added some walnuts and cranberries. Zucchini is already good for you but I also used whole wheat flour to make it even healthier. Don't you just love it when all the good stuff in your baked goods cancel out the fat and sugar? (No, does!)


1 egg, beaten
1/2 c melted unsalted butter
1/2 c sugar
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 c whole wheat flour
1/2 c all-purpose flour
1/4 tsp nutmeg
1 tsp cinnamon
1-1/2 c grated fresh zucchini
1/2 c chopped walnuts
1/2 c dried cranberries


1. Preheat the oven to 350°F. In a large bowl, whisk together the butter, sugar, eggs, and vanilla. In another bowl, mix together the baking soda, salt, flours, cinnamon and nutmeg. Add the dry ingredients to the egg mixture. Fold in the zucchini, walnuts and cranberries.

2. Pour batter into a greased 9x5-in loaf pan. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

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