Holiday Zucchini Bread

Made with whole wheat flour, grated zucchini and heart-healthy nuts, these loaves are a welcome alternative to the typical holiday treats. For your next dinner party or brunch, wrap them in Saran™ Premium Wrap, tie with a ribbon, and send them home with your guests.

Or consider using the recipe to create a gift in a jar. Simply download and print our recipe card and attach it with a festive ribbon to a fun jar.

2 medium zucchini, about 3/4 pound, grated
1 cup sugar
1 egg
1/2 cup canola oil
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup whole or low-fat milk
1 teaspoon vanilla
3/4 cup dried cranberries
3/4 cup dark or milk chocolate chips
1/2 cup chopped pecans

Directions

step 1Preheat the oven to 375 degrees F. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.

step 2In a large mixing bowl add the grated zucchini, sugar, egg and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.

step 3Add the cranberries, chocolate chips and pecans. Stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.

step 4Remove pans from the oven and allow them to cool on a wire rack for 10 minutes. Then run a small knife around the sides of the loaves to loosen them from the pans, and tip the pans sideways to turn the bread out onto the cooling rack, using the knife or a flat spatula to remove the loaves without breaking them. Once they are cooled completely, wrap the bread with Saran™ Premium Wrap or cellophane (or place in Ziploc® Holiday Containers) and give as gifts.

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recent comments

12/9/2011 ,

Jeannine G.

I made this recipe useing dried tart cherries and I peeled the zuchinni since I was useing overgrown zuchinni from my garden. This is without a doubt the best zuchinni loaf I've ever made very moist and not overly sweet.

12/2/2010 ,

Mary Anne K.

Even more frustrating than not being able to print out the recipe card...my printer would not print page 2 of this recipe! Fortunately, I've been making quick breads ever since I was a teenager and I'm 71 now, so I know the method for mixing them, but that's not the case with everyone. I tried printing out just page two, but all I got was the information that always prints out across the top and bottom of the page when you print anything! Actually, I finally got the recipe card for the cranberry buttermilk muffins. I was just browsing and it suddenly popped up in Adobe without my even asking for it!

11/29/2010 ,

Robin N.

This sounds delicious! I wonder if I could adapt this to gluten-free...

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