Zucchini Bread with Craisins

When the summer harvest is overwhelming you with zucchini here is a recipe.  This recipe takes the traditional bread recipe and adds the sweetness of dried cranberries. The warmth of the cinnamon pairs so wonderfully with the dried cranberries that you will not believe that these two flavors go together.  The best part of this, kids will eat it.  Just don't tell them that zucchini is good for them.

Ingredients:

1/2 cup dried cranberries (such as Craisins)
1/2 cup boiling water
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp baking powder
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
1/2 cup chopped walnuts

Here's how:

Place the cranberries in a small bowl and cover with the boiling water.  Let sit while you complete the next steps.

Berries soaking in water

Preheat the oven to 350 degrees.

Grease the bottoms of 2 loaf pans or 6 mini loaf pans.

Combine the dry ingredients in a bowl and whisk together.  This is the flour, baking soda, salt, spices and baking powder. 

All the dry ingredients whisked together

Add the zucchini, sugar, oil, vanilla and eggs into a mixing bowl.  Mix until combined.

Shredded zucchini

Starting to add ingredients to the mixing bowl

Mixed and zucchini added

Combined and ready for the dry ingredients

Add in dry ingredients.  Mix until just combined.  Do not over mix.

The batter is mixed

Strain the dried cranberries in a small sieve.

The berries are now soft and plump

Add the re-hydrated berries and nuts to the batter.  Mix until evenly mixed in.

Pour the batter into the prepared pans.

Batter ready for the oven

Bake the small loves for 60 minutes, large loaves for 1 hour and twenty minutes.  Be careful not to burn.  Each oven is different.  Use a toothpick inserted into the tops to ensure doneness.  If it comes out clean, the bread is done.

Remove the loaves from the pans and let cool for about an hour before serving.

Cooled and ready to eat.