Tuesday, July 19, 2011

Zucchini Bread

This zucchini bread is moist and flavorful with sour cream, dried cranberries, orange zest, and optional chopped walnuts or pecans.


  • 3 cups all-purpose flourzuchinni bread

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 1 2/3 cups granulated sugar

  • 1/2 cup Canola oil

  • 3 large eggs

  • 2 teaspoons orange extract

  • 2/3 cup sour cream

  • finely grated zest of 1 orange, about 1 tablespoon

  • 2 cups shredded zucchini

  • 1 cup dried cranberries

  • 3/4 cup chopped nuts, optional


Heat oven to 325°. Grease and flour two 8 1/2 x 4 1/2 x 3-inch loaf pans.Combine the flour, baking powder, soda, cinnamon, and salt; set aside.

In a large mixing bowl, beat or whisk together the sugar, oil, eggs, and orange extract.

Stir in the dry ingredients and th sour cream until well blended. Fold in the orange zest, zucchini, cranberries, and optional chopped nuts. Spoon into the two loaf pans, dividing equally.

Bake for 55 to 65 minutes, or until a wooden pick or cake tester comes out clean when inserted in center.
Makes 2 loaves of zucchini bread.

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