Cranberry Muesli Recipe Ingredients Recipe For Zucchini

CRANBERRY ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CITRUS CRANBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Steps:

• Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
• Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

CRANBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°F Grease muffin tin; set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
• In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
• Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
• Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
• Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.

CRANBERRY-ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees.
• The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
• The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
• Combine the wet team and dry team, add the cranberries and stir until just mixed.
• Spoon the batter evenly into 12 muffin cups.
• Bake for 25-30 minutes.

CRANBERRY ZUCCHINI WEDGES

Steps:

• Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.

CRANBERRY MUESLI

Steps:

• Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ (or flax seed), honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.