Loaded Zucchini Bread

Loaded Zucchini Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup flour

  • cup whole wheat flour

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • ½

    tsp salt

  • 2

    tsp cinnamon

  • 1

    tsp ground ginger

  • ¼

    tsp nutmeg

  • 8

    tbsp. (1 stick) butter at room temp cup sugar

  • 3

    eggs room temp

  • ½

    cup buttermilk

  • 3

    cups grated zucchini

  • 1

    cup dried cranberries

  • 1

    cup chopped toasted pecans

  • cups sugar

  • 1

    /c unsweetened shredded coconut

  • ½

    cup chopped crystalized ginger

  • ½

    cup chopped dark chocolate

Directions

1. Preheat oven to 350*. Grease and flour 2 9x5 loaf pans 2. Sift both flours, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt into medium bowl 3. In large bowl using electric mixer on medium high speed beat butter and sugar until light and fluffy a. Add eggs one at a time beating after each egg. b. Reduce mixer speed to low and add 1/2 of flour mixture c. Add buttermilk, then remaining flour mix d. Fold in zucchini, cranberries, pecan, coconut, crystalized ginger and chocolate. 4. Divide batter between loaf pans. 5. Bake until golden and skewer comes out clean (about 1 hour) 6. Let loaves cool in pan on wire rack for 10 minutes then remove from pan and let cool completely.


Nutrition

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