Zucchini Bread with Dried Cranberries

Try this zucchini bread recipe from Pillsbury.

PillsburyRecipe by Pillsbury

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15 minutes

35 minutes

12 servings



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Nutrition Info

  • 1 Serving
  • 120
  • 2g
    (Saturated Fat 0g)
  • 20mg
  • 90mg
  • 23g
    (Dietary Fiber 1g, Sugars 15g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 6%
  • 4%
  • Exchanges
  • 1/2
  • 1 1/2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

  • 1/2  cup sugar
  • 1/2  cup shredded unpeeled zucchini (1 small)
  • 1/3  cup skim milk
  • 1  tablespoon oil
  • 1  egg or 2 egg whites
  • 1  cup all-purpose flour
  • 2  teaspoons baking powder
  • 1/2  teaspoon cinnamon
  • 1/4  teaspoon cloves
  • 1/2  cup sweetened dried cranberries
  • 1  tablespoon sugar, if desired

Directions

  1. 1Heat oven to 400°F. Spray 8 or 9-inch round cake pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar, zucchini, milk, oil and egg; mix well.
  2. 2Add flour, baking powder, cinnamon, cloves and dried cranberries; mix just until combined. Pour into sprayed pan; sprinkle with 1 tablespoon sugar.
  3. 3Bake at 400°F. for 12 to 19 minutes or until light golden brown. Cool 5 minutes before serving. Cut into wedges. Serve warm.

Categories: Course, Breads

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