Zucchini-Cranberry Bread

August 29, 2011

This is a great holiday staple that is great to have on hand for snacky holiday guests! Don't forget to add the cranberry-orange glaze (don't at the bottom of the recipe).

Zucchini-Cranberry Bread

Ingredients:

3 eggs, at room temperature
1 cup Well Seasoned cooking oil*
1/3 cup mascarpone cheese
2 tsp vanilla extract*
zest of one orange
2 cups granulated sugar
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/2 tsp baking powder*
1 tsp salt*
1 tsp cinnamon*
1 heaping cup dried unsweetened cranberries (soaked in hot water for 10 minutes, rinsed, pated dry)

*Available from Well Seasoned

Instructions:

Preheat over to 350F.
Using a stand mixer with the paddle attachment, beat together the eggs, oil, mascarpone cheese, vanilla, zest, and sugar. Beat until mixture turns a pale yellow, about 3 minutes.
Add zucchini and mix until incorporated.
Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until incorporated but don't over mix, treat this like you would muffins.
Fold in cranberries.
I used 4 super mini loaves (they are super tiny, only like 3 inches in length) and two mini loaves. You can also use 2 standard loaf pans. Spray with baking spray or grease and flour.
Bake for 30 minutes for super mini, 45 for mini, and 1 hour for standard size. As always, check by using a knife or wooden skewer to test for donees.
Remove from oven. Let cool on wire rack for 15 minutes. Remove from loaf pans and continue to et cool on wire rack. Glaze if desired.

Prep Time: Around 20 Minutes

Cook time: 1 hour

Yield: 6-8 servings.

Don't forget to add this glaze to your Zucchini-Cranberry Bread!