Oh my gosh, I'm in cranberry heaven! The book called "The Cranberry Homemakers Cookbook" that I picked up yesterday in Boulder Junction has fantastic recipes. I haven't even gone through the whole book yet. Whenever I get a new cookbook I will page through the whole thing and then go back and reread the most interesting recipes. I've only made it to the breads and muffins section. I think that I will be making alot of the recipes as they sound so good. The bread recipe I chose for today sounds delicious with the zucchini in it. I'm sure I will be posting quite a few recipes from this book.
3 cups all purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups zucchini (shredded)
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup fresh or frozen cranberries (chopped)
1/2 cup walnuts (chopped)
In a large bowl, combine the first 7 ingredients. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into 2 greased and floured 9x5x3-inch loaf pans. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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2 comments:
Patti, I'm a first timer here. Got here by looking for a cranberry/zucchini recipe. I have an abundance of zucchini right now (about 15 medium) and we grow cranberries in central WI,so of course I have lots of cranberries. I'm wondering if you post your recipe of the day before or after you try the recipe. I'll be back.
Jen, I do post recipes before I try them. I just love to share a recipe that I come across if it sounds good. If I've made it before I post I will also post a picture. Otherwise after I make a recipe, I will go back and update the post with a picture.
Welcome and I look forward to your return to my blog!
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