Thanksgiving

Cranberry-Orange-Pecan Zucchini Bread is for Dessert, Snack.

Cranberry-Orange-Pecan Zucchini Bread takes several minutes to prepare.

Cranberry-Orange-Pecan Zucchini Bread takes 60 minutes to cook.

Cranberry-Orange-Pecan Zucchini Bread makes 20 servings.

The ingredients for Cranberry-Orange-Pecan Zucchini Bread are:

2 C. Sugar
3 Eggs
1 C. Canola Oil
2 C. Zucchini, shredded
2 1/2 tsp. Cinnamon
1 Tblsp. Vanilla Extract
1/3 C. Orange Juice
2 Tbsp. grated Orange Rind
3 C. All-Purpose Flour
1 tsp. Salt
1 tsp. Baking Soda
1/4 tsp. Baking Powder
1 C. Sweet-Dried Cranberries (Craisins)
1 C. Pecans, chopped

Here is how you make Cranberry-Orange-Pecan Zucchini Bread:

Preheat oven to 325 degrees.Spray the bottom and sides of 2 loaf pans with cooking spray (or line the bottom with parchment paper). Blend together the sugar, eggs, oil, zucchini, vanilla, orange juice, orange rind and cinnamon. In a separate bowl whisk together flour, salt, baking soda, and baking powder. Add to the flour mixture the cranberries and pecans.Blend the two mixtures together until moistened. Divide evenly into the prepared loaf pans.Place on middle rack in the oven and bake for 1 hour or until a spaghetti noodle stuck through the middle comes out clean.Serving Size:?Makes 2- 5x10 loaves or 20 slices

The nutritional information for Cranberry-Orange-Pecan Zucchini Bread is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 310.8

• Total Fat: 16.1 g
• Cholesterol: 27.7 mg
• Sodium: 196.5 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g