Dessert

ZUCCHINI CRANBERRY BREAD is for Dessert.

ZUCCHINI CRANBERRY BREAD takes 15 minutes to prepare.

ZUCCHINI CRANBERRY BREAD takes 80 minutes to cook.

ZUCCHINI CRANBERRY BREAD makes 24 servings.

The ingredients for ZUCCHINI CRANBERRY BREAD are:

2 large Zucchini, GRATED
1 2/3 C Stevia in the Raw
1/4 cup Olive Oil
3 cup King Author Flour white wheat
4 large Egg, beaten
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon, ground
1 tsp Cloves, ground
1 tsp Baking Powder
1/2 cup, chopped Pecans
1/2 cup Cranberries, dried

Here is how you make ZUCCHINI CRANBERRY BREAD:

IN A LARGE BOWL MIX ZUCCHINI, SUGAR, OIL, VANILLA, AND EGGS UNTIL WELL MIXED. STIR IN REMAINING INGREDIENTS INCLUDING NUTS AND CRANBERRIES. GREASE A 9 INCH DEEP LOAF PAN, PLACE CUT PARCHMENT IN BOTTOM OF PAN, GREASE. POUR BATTER INTO PAN. BAKE 350* 1 HOUR AND 20 MINUTES. TEST WITH CAKE TESTER TO MAKE SURE BAKED THROUGH. COOL IN PAN 10 MINUTES. LOOSEN SIDES FROM PAN. REMOVE AND PLACE ON COOLING WRACK UNTIL COMPLETELY COOL BEFORE SLICING. WRAP TIGHTLY IN FOIL. REFRIGERATE UP TO 10 DAYS. Serving Size: MAKES 24 SLICES.Number of Servings: 24Recipe submitted by SparkPeople user SLIMERMETOO.

The nutritional information for ZUCCHINI CRANBERRY BREAD is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 107.7

• Total Fat: 7.4 g
• Cholesterol: 31.0 mg
• Sodium: 234.3 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 2.0 g
• Protein: 3.3 g