Zucchini Cranberry Bread
Serves
12
Yields
1 loaf
Prep time:
0:20
Baking time:
0:45
Total time:
1:15

Ingredients

Directions

1.

PREHEAT oven to 350°.

2.

In a mixing bowl, CREAM together butter and sugar; ADD egg; MIX well.

3.

In another mixing bowl, COMBINE the flour, baking powder and salt; ADD to creamed mixture.

4.

FOLD in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick).

5.

TRANSFER to an 8x4-inloaf pan COATED with cooking spray.

6.

BAKE until a toothpick comes out clean, about 40-45 minutes.

7.

LET COOL for 10 minutes before removing from pan to a wire rack.

Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 169 Calories; 5g Fat (28.5% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.