CITRUS CRANBERRY ZUCCHINI BREAD
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
More about "cranberry recipes recipes recipe for zucchini"
APPLESAUCE CRANBERRY BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
CRANBERRY MARMALADE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRANBERRY JALAPENO CHUTNEY RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
ZUCCHINI RIBBONS WITH CRANBERRY BEANS AND PECANS RECIPE
From foodandwine.com
HOMEMADE CRANBERRY SAUCE (BETTER THAN STORE-BOUGHT)
From recipefi.sitehost.doesntexist.com
CRANBERRY ZUCCHINI SNACK CAKE RECIPE | EGGLESS COOKING
From egglesscooking.com
CRANBERRY, ZUCCHINI AND CARROT MUFFINS — UNWRITTEN RECIPES
From unwrittenrecipes.com
HIGHBUSH CRANBERRY SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRANBERRY RECIPES | ALLRECIPES
From allrecipes.com
ZUCCHINI FETA CRANBERRY FRITTERS RECIPE - TWO PURPLE FIGS
From twopurplefigs.com
ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
OATMEAL CRANBERRY ZUCCHINI COOKIES RECIPE | EGGLESS COOKING
From egglesscooking.com
ZUCCHINI CRANBERRY - RECIPES | COOKS.COM
From cooks.com
CRANBERRY ORANGE BISCONIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE CRANBERRY ZUCCHINI MUFFINS RECIPE
From aurealighting.com
BOB EVANS CRANBERRY RELISH RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CHOCOLATE ZUCCHINI BARS RECIPE WITH CRANBERRIES | THE LEAF
From leaf.nutrisystem.com
CRANBERRY, ZUCCHINI & WALNUT BREAD RECIPE - RECIPEYUM
From recipeyum.com.au
CRANBERRY ZUCCHINI BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRANBERRY FIG SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love