Zucchini Cranberry Bread

Mmm, one of my favorite quick breads is Zucchini Cranberry. I make it with whole wheat flour and it turns out perfect.

You can make 1 5" x 9" quick bread or 10 muffins with this recipe.

1 3/4 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 c sugar
1/2 c vegetable oil
1/2 tsp pure vanilla extract
1 c finely grated zucchini (1 to 2 mediums) Usually only takes one.
1/2 c fresh or frozen whole cranberries.

Preheat oven to 375 degrees. Butter or spray bread pan or muffin tin. In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a mixer, combine eggs, sugar, oil and vanilla. Stir in the zucchini. Add the flour mixture, stir to combine. Careful no to overmix. Fold in the cranberries. Divide batter up for muffins.

Baking:
Quick Bread: for 40-45 minutes
Muffins: 25-30 minutes
or until bread is golden and toothpick inserted in middle comes out clean. Rotate midway through cook time.

Cooling:
Quick Bread: remove bread from pan after cooling slightly onto a wire rack to cool.
Muffins: Turn muffins on their sides in their cups to cool. Tweet Follow @kellymedina