• Food
    • appetizers
    • breads
    • breakfast
    • dessert
    • dinner
    • drinks
    • lunch
    • side dishes
  • Travel
  • Personal
  • About
  • Contact
Pantry Lane

bread

zucchini bread with dried cranberries & chocolate chips

July 13, 2012

3 eggs  •  3/4 C white sugar  •  3/4 C agave nectar  •  2/3 C canola oil
2 tsp pure vanilla extract  •  2 C fresh zucchini, grated  •  3 C flour
2 tsp baking soda  •  1/2 tsp baking powder  •  1 tsp salt
1 tsp cinnamon  •  1 C dried cranberries  • 3/4 C chocolate chips
1 C pecans or walnuts, chopped (optional)
2 loaf pans, greased and floured


You may be asking yourself, I thought zucchini bread was suppose to be health? What’s with the dried cranberries and chocolate chips? Well, zucchini bread can be somewhat healthy, it just depends on how you make it. I have recipes for many variations on zucchini bread but I enjoy the sweet flavors the cranberries and chocolate add to this bread. If you prefer to keep your zucchini bread on the more savory side you can always omit the cranberries and chocolate and add the nuts instead. Either variation you choose I think you will be pleasantly surprised at how moist and flavorful this bread really is. Hope you and your family enjoy this recipe as much as mine does.

Preheat oven to 350 degrees F.

Directions: In a large bowl or electric mixer beat the eggs, sugar, agave nectar, canola oil, vanilla and zucchini.  Meanwhile, in a medium size mixing bowl, sift together the all-purpose flour, baking soda, baking, powder, salt and cinnamon. While continuing to beat the zucchini mixture add dry ingredients about a cup at a time. Once all ingredients are fully combined you can fold in the dried cranberries, chocolate chips and if desired, the chopped nuts. Evenly disperse the batter into the two greased and floured loaf pans. Bake at 350 degrees Fahrenheit for 50-55 minutes or until top cracks and toothpick comes out clean in the center. Allow bread to cool before cutting. Serve alone, with butter or alongside your favorite morning beverage. Store on counter top for 3-4 days or in freezer for up-to three months.

Nutrition Facts: None for this recipe

Makes 2 large loaves

… Hello All, thanks so much for bearing with me as I haven’t posted in weeks! I am in the last week of my pregnancy and everything has been thrown off in preparation for the little man! My due date is approaching quickly and this little one seems like he never wants to come out. My other two kiddos keep wondering if they really are going to have a baby brother … boy are they in for a surprise! I am sure I will take some time off once he is here until we get back into the swing of things. Thanks again for your readership and support. Happy grilling this summer!

Share

Share
Tweet
Email
Pin
Comment

You might also like...

Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

  1. Jennifer says

    July 13, 2012 at 1:25 pm

    Look forward to trying it. Hope all goes well with little boy’s entry into the world. Will be praying for you!

    Reply

Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome

Hi there!

Welcome to Pantry Lane, where I share much of my heart, my passion for creating, my appreciation for food, my love for travel, and a bit of my daily life.

Thanks for stopping by,

Subscribe

Search

Categories

Archives

@PantryLane on Instagram

…

Verse

"In your hearts honor Christ the Lord as holy, always being prepared to make a defense to anyone who asks you for a reason for the hope that is in you; yet do it with gentleness and respect." - 1 Peter 3:15

Follow Pantry Lane

  • Email
  • Facebook
  • Instagram
  • Pinterest

Latest Posts

  • memoirs of the super bloom
  • What A Year!
  • On a personal note

Copyright 2023 Pantry Lane