Monday, August 2, 2010

Zucchini Walnut Bread with Cranberries

Zucchini Walnut Bread with Cranberries

I am a huge, huge fan of one bowl cakes that don't require any special equipment that might be stored on a garage shelf (think stand-mixer). This one fits the bill. Not only is it pleasantly spiced, it has a nice crunch from the walnuts and a bit of tangy goodness from all the dried cranberries. I think it would also be fabulous with chocolate chips. But almost everything is, isn't it? The recipe is adapted from this one.

Prep time: 15 minutes
Total time: 1 hour
Yield: 2 loaves


2 extra large eggs
1 1/3 cups granulated sugar
2/3 cup butter, melted
2 teaspoons pure vanilla extract
3 cups grated zucchini
1/2 teaspoon salt
2 teaspoons baking powder
3 cups all-purpose unbleached flour
1/4 teaspoon freshly grated nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts
1 cup sweetened, dried cranberries

1. Preheat oven to 350 degrees and grease 2 standard loaf pans and set aside.

2. Beat eggs in a large mixing bowl with a wire whisk. Whisk in sugar until thoroughly combined. Add butter and vanilla, stirring well. Whisk in zucchini and salt.

3. Sprinkle the top of the batter with the baking powder, then add half the flour and all the nutmeg and cinnamon. When combined, add the remaining flour and whisk just until barely combined.

4. Using a rubber spatula, carefully fold in the walnuts and cranberries, taking care not to over-work the batter.

5. Pour the batter evenly between the two prepared loaf pans and bake for 45 minutes to 1 hour, or until a toothpick inserted near the center of the cake comes out clean.

6. Remove from oven and let cool in the pan for 15 minutes, before inverting to a cooling rack to cool completely. Top with your favorite cream cheese frosting, if desired.