Note: this was posted before becoming a gluten-free blog. Contains gluten.

Zucchini, in bread? Maybe it’s just me, but I didn’t grow up eating baked goods and have to admit, I hadn’t tasted zucchini bread until I decided to put my leftover zucchini to good use. Wondering what to do with your leftover zucchini? Or not. I highly recommend giving this zucchini bread recipe a try, it’s delicious! FYI, it may not be normal to add dried cranberries and not walnuts, but since when do I follow “normality”? Exactly. Either way, do what you like, I can almost guarantee – assuming you follow the directions, it will be a devoured.

Tip: If you can refrain from taste testing, this makes a great hostess gift. I packaged a loaf for some friends of ours {with new baby = no time to bake} and turned out to be a family favorite!

Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried cranberries

1 cup chopped pecans or walnuts – didn’t have, didn’t include.

Directions

1 Preheat the oven to 350 degrees (F). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts (optional) and dried cranberries (optional).

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (recommend checking it at 45 min) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Enjoy!

Makes 2 loaves (or 1 loaf depending on pan size)

Recipe adapted by Simply Recipes

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