Zucchini bread, boring ol’ zucchini bread. That’s probably what you’re thinking about this, am I right?
Shut your mouth.
Zucchini bread is NOT boring. It’s delicious! Especially when you add dried cranberries, pecans and extra cinnamon.
Let’s discuss nuts for a minute.
I’m not even going to dignify your ‘snicker’ with a response…moving on…
Have you ever heard of Oh!Nuts? They’ve got some pretty epic flavors and varieties of nuts, dried fruit, chocolate, TONS of yummy snacky treats. They offered to send me a few things to try out, make some recipes with and blog about. Um, ok, no brainer! Done and done.
My taste buds did a little happy dance upon meeting these honey baked pecans. And then I proceeded to consume HALF A POUND OF THEM! They are perfectly toasted, glazed, sweet and crunchy. Quite honestly, it was almost a shame to add them to a bread. Eating them straight out of the bag, in 1 sitting, seems like a much wiser idea. And by wiser I mean, not advised, probably not the smartest idea I’ve ever had. So instead, use a few of them and make the bread, you’ll be glad you did.
Since it’s the season for gift giving, you might want to make a double batch of the bread. Wrap up the extra loaves in plastic wrap, tie a cute little bow on each loaf and give it as a gift this year. Listen, no one wants an overpriced box of peppermint bark, but everyone wants a homemade something or other. On that note, seriously, $10 for a box of PEPPERMINT BARK! Trader Joe’s, Costco, Target, all the ‘popular’ stores rip.you.off selling it for that price! And we know I love my Costco, but heck no will I pay that, and I think that’s even on the low end. I REFUSE, so instead, I make my own. Try it, it’s WAY easy and cheap!
Recipe Adapted from Simply Recipes
Makes 2 9×5 inch loaves
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup vegetable oil
2 teaspoons baking soda
1/2 tsp salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped honey baked pecans
1 cup dried cranberries
Preheat the oven to 350 degrees.
In a large bowl, mix together the sugar, eggs, and vanilla. With a wooden spoon, mix in the grated zucchini and then the oil. Sprinkle in the baking soda and salt and mix in. Add the flour, about 1 cup at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the pecans and dried cranberries.
Divide the batter equally between 2 greased 5 by 9 inch loaf pans. Bake for 1 hour (check with a knife at about 50 minutes) 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. Slice and serve.
These loaves freeze great also. Let them cool completely then wrap them in plastic wrap and freeze for a few months. Thaw at room temperature for a few hours before serving.