If you grow loads of zucchini each year, but you’re not quite sure how to use it all, I have a suggestion.
This moist, delicious zucchini bread recipe is loaded with pecans and cranberries. It’s a quick bread that is perfect for any time of day.
We love baking a loaf just about every week during the summer, but we always save some zucchini for fall and winter.
Zucchini bread makes a great addition to Thanksgiving or Christmas dinner! It’s also quite delicious as breakfast toast the next morning! You can even throw some turkey between two slices of zucchini bread for an awesome Holiday leftover sammich!
Prep Time 15 min
Cook Time 55 min
Total Time 1 hr 10 min
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts
1 cup dried cranberries or raisins
Preheat the oven to 350°F.
Butter two 5×9 inch loaf pans.
In a large bowl, mix together the sugar, eggs, and vanilla.
Stir in the grated zucchini and then the melted butter.
Sprinkle baking soda and salt over the mixture and stir it in.
Add the flour, a third at a time, stirring after each incorporation.
Sprinkle in the cinnamon and nutmeg over the batter and mix.
Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between the loaf pans.
Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.
Cool in pans for 10 minutes.
Turn out onto wire racks to cool thoroughly.