Prep Time: 10 mins

Cook Time: 65 mins

Total Time: 1 hr 15 mins

Ingredients

  • 2 cups grind zucchini
  • ½ cup butter at room temperature
  • 1 cup white sugar
  • 2 large eggs, lightly beaten
  • 1 ½ cups “better for bread” flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup cranberries

 

Method

  1. Preheat the oven to 350 degrees F.
  2. Grate 2 cups of zucchini and squeeze out extra juice.
  3. In a mixing bowl, cream together sticks of butter and 1 cup of sugar, then add 2 lightly beaten eggs and 2 cups of zucchini; combine well.
  4. In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.
  5. Next, add ½ cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.
  6. Pour zucchini mixture into the greased and floured loaf pan and bake for 65 minutes. Use a toothpick to check for doneness.
  7. Serve warm or cold, refrigerate leftovers.