Zucchini Bread with Dried Cranberries

  • Nonstick cooking spray
  • 1 3/4 cups shredded zucchini
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 1/3 cup canola oil
  • 1/3 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • Fresh ground nutmeg-I didn’t measure, just a bit
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2-3/4 cup dried cranberries
  • Cinnamon/Sugar to sprinkle on top

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, applesauce, vanilla, and eggs.

2. Into a small bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini and dried cranberries.

3. Pour batter into prepared pan, spreading evenly. Sprinkle with cinnamon/sugar mixture-if you wish. Bake until a toothpick inserted in center of loaf comes out clean, about 40-45 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

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