Cranberry Recipes Recipes Recipe For Zucchini

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CITRUS CRANBERRY ZUCCHINI BREAD



Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

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.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

CRANBERRY ZUCCHINI BREAD



Cranberry Zucchini Bread image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-ZUCCHINI MUFFINS



Cranberry-Zucchini Muffins image

This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.

Provided by Diet It Up

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
1 cup zucchini, finely shredded
1/2 cup cranberries, whole

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



Cranberry Zucchini Wedges image

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.-Redawna Kalynchuk, Sexsmith, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 cakes (8 pieces each).

Number Of Ingredients 14

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar
Sugared cranberries, optional

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.

Nutrition Facts : Calories 354 calories, Fat 17g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 264mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY ZUCCHINI MUFFINS



Cranberry Zucchini Muffins image

I made this recipe based on one of Martha Stewart's recipes. I love cranberries in baked things...the tartness of them. Delicious!! The zucchini adds a little something without being the major flavor. Hope you enjoy them as much as I have! Note: You can substitute the applesauce with oil, I just prefer to use applesauce. Also, the cups will be quite full when you fill them, but I haven't had any trouble with them spilling over.

Provided by rbrynsaas

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup cranberries, chopped

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.

ZUCCHINI BREAD WITH DRIED CRANBERRIES



Zucchini Bread with Dried Cranberries image

These tangy loaves are moist and delicious!

Provided by donna Thomas

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
2 tablespoons ground flax seed
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
3 eggs
1 tablespoon vanilla extract
½ cup white sugar
½ cup brown sugar
½ cup applesauce
½ cup vegetable oil
¼ cup shredded carrots
2 cups shredded zucchini
1 cup dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside.
  • Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 26.3 g, Cholesterol 23.3 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 143.4 mg, Sugar 12.9 g

ZUCCHINI CRANBERRY BREAD



Zucchini Cranberry Bread image

Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. I make quick breads to give at Christmas, and lots of people ask for this one. -Carol Lee, Ripon, Wisconsin.

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 10

2 tablespoons butter, softened
1/2 cup sugar
1 large egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shredded zucchini
2/3 cup whole-berry cranberry sauce
1/2 cup chopped walnuts
1-1/2 teaspoons grated orange zest

Steps:

  • In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

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.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

ZUCCHINI-CRANBERRY RELISH BREAD



Zucchini-Cranberry Relish Bread image

This is a variation on MizzNezz's "Pineapple-zucchini bread recipe #43919". You will need to make Chef-Girl-R-D's "Cranberry Orange relish recipe #150666" or a similar Cranberry relish. I had some of this relish left over so decided to try it in the bread. Use whole wheat pastry flour for a less heavy texture. Can be found in stores with bulk-food sections. Thanks to the above mentions chefs for their recipes.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

1 egg
1 cup zucchini, shredded
1/2 cup canola oil
1/4 cup low-fat yogurt (plain or vanilla flavor)
1 cup cranberry sauce (uncooked relish type)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 whole wheat pastry flour
1/2 cup granulated sugar
1/2 cup Splenda granular, sugar substitute (or use all sugar or all Splenda)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped or 1/2 cup pecan halves

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.

Nutrition Facts : Calories 329.9, Fat 19.5, SaturatedFat 1.7, Cholesterol 26.9, Sodium 228.7, Carbohydrate 37.3, Fiber 1.6, Sugar 26.9, Protein 3.3

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