Ingredients
Scale
- 1/2 c granulated sugar
- 1 1/2 tsp cinnamon
- 3 eggs, lightly beaten
- 1 c vegetable oil
- 3 tsp vanilla extract
- 2 1/4 c granulated sugar
- 2 c shredded zucchini
- 3 c all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp ground cinnamon
- 12 oz cranberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bottom and sides of two large loaf pans. In a small bowl, mix together 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon. Dust the bottom and sides of each pan with half of this mixture.
- In a large bowl, combine the eggs, oil, vanilla, and sugar. Fold in the shredded zucchini.
- Gradually beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the cranberries.
- Transfer the mixture to the prepared loaf pans and sprinkle the rest of the cinnamon sugar mixture over the top.
- Bake for 1 hour 20 minutes in the preheated oven, or until a knife inserted into the center of a loaf comes out clean. Cool for 20 minutes in the pans, then turn out onto wire racks to cool completely.
Notes
Shredded zucchini can be stored in 1 cup increments in the freezer for easy baking. This recipe can also be made with blueberries in place of cranberries, and the cinnamon sugar topping is a delightful addition. If you have a small family, consider freezing one loaf for later enjoyment!
- Prep Time: 15 minutes
- Cook Time: 80 minutes
Nutrition
- Serving Size: 2 loaves