Recipe: Zucchini Bread

Zucchini Bread with Pistachios and Cranberries

  • eggs
  • 1 cup natural cane sugar
  • 1⁄2 cup canola oil
  • 1⁄2 cup reduced-fat (2 percent) milk
  • 11⁄2 teaspoons vanilla extract
  • 3 cups packed, grated zucchini (about 2 large or 3 medium zucchinis)
  • Zest from 1 small orange
  • 3 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon salt
  • 1 cup chopped raw, shelled pistachios or walnuts
  • 1 cup dried cranberries
Makes two 9×5-inch loaves (12 slices per loaf) 
This unique bread is made with healthy whole-wheat pastry flour and plenty of fresh zucchini. It has less oil than similar recipes and is packed with flavor from orange zest, cranberries, and pistachios. I always make two loaves because it freezes extremely well; thaw overnight in the refrigerator or for a few hours on the counter. It’s a satisfying snack any time of day and especially good when spread with peanut or almond butter.
  1. Position rack in center of oven and preheat to 350 . Coat two 9×5-inch loaf pans with cooking spray.
  2. Place eggs, sugar, oil, milk, and vanilla in a large mixing bowl and whisk to combine. Add zucchini and orange zest; stir to blend. 3. In a separate medium bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt; whisk to blend. Stir dry ingredients into wet ingredients. Fold in nuts and dried cranberries. Stir to combine; do not overmix, or bread will be tough.
  3. Divide batter into loaf pans and bakeon center rack for 50–60 minutes or until golden brown (a wooden tester should come out clean). Let bread cool in pans on a wire rack for 10 minutes; then remove from pans. Cool completely before slicing, ideally 2 hours.

PER SERVING (1 slice): 92 cal, 3g fat (2g mono, 1g poly, 1g sat), 31mg chol, 2g protein, 15g carb, 1g fiber, 129mg sodium

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