Cranberry Orange Drops Recipe For Zucchini

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
• Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

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.

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.

ZUCCHINI-CRANBERRY RELISH BREAD

Steps:

• Preheat oven to 350°F.
• Coat a loaf pan with nonfat cooking spray.
• In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
• In medium bowl, mix dry ingredients except pecans.
• Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
• Pour into loaf pan. Top with pecan halves, if using.
• Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
• Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE

Steps:

• In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
• In another large bowl, whisk together flour, salt, cardamom, and baking soda.
• Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
• If you'd like to add any nuts, fold in about 1 cup chopped nuts.
• Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
• Divide batter between prepared pans.
• Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
• Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
• Run a knife along any edges that may have seeped and stuck to the pan.
• Remove loaves from pan using the foil or parchment paper edges. Cool completely.
• Meanwhile, prepare glaze.
• In a medium bowl, whisk together all glaze ingredients until smooth.
• Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.
• Drizzle glaze over cooled loaves. Cut and serve.

LEMON ZUCCHINI DROPS

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.