Going Healthy with Zucchini: Zucchini Cranberry Bread

Saturday, July 02, 2016

I'm going vegetarian lately...well I still have to have that fish and chicken but I can definitely say that I've heightened my intake of veggies. I wasn't a big veggie lover when I was young, but that's all changed. Zucchini like artichokes are a vegetable I knew nothing about and had never tried. Then a friend baked me some chocolate zucchini bread and I liked it. This recipe uses cranberries and if you know me well, you know I love a berry!
But, I also wanted to know a little more about zucchini so I did a Wikipedia on it:
"Zucchini, when used for food, is usually picked when under 20 cm (8 in.) in length, when the seeds are still soft and immature. Mature zucchini can be as much as three feet long, but the larger ones are often fibrous and with the flowers attached are a sign of a truly fresh and immature fruit. Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés.
It also can be baked into a bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura. Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes. Mature (larger sized) zucchini, while not often eaten by themselves, are well suited for cooking in breads. Zucchini typically should be stored no longer than three days. They are prone to chilling damage which shows as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage." - excerpt from Wikipedia.org.

So here's the recipe!
Zucchini Cranberry Bread
adapted from Pillsbury

Ingredients:
1/2 c. sugar
1/2 c. shredded unpeeled zucchini (1 small)
1/3 c. skim milk
1 tbsp. oil
1 egg or 2 egg whites
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. sweetened dried cranberries
1 tbsp. sugar, if desired

Heat oven to 400°F. Spray a loaf pan with nonstick cooking spray. In a large bowl, combine 1/2 cup sugar, zucchini, milk, oil and egg and mix well. Add flour, baking powder, cinnamon, cloves, and dried cranberries. Mix just until combined. Pour into sprayed pan; sprinkle with 1 tablespoon sugar. Bake at 400°F., for 12 to 19 minutes or until light golden brown. Cool 5 minutes before serving. Cut into slices. Serve warm. Enjoy!

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