I’d never heard of such a thing before my neighbour shared one that he had made, but I immediately threw out all unfavourable preconceptions upon tasting this unique and addictive concoction.
The name of this dish may not lend itself to overwhelming desire or salivation, but, dear readers, I heartily suggest you try it. It’s sweet, rich, moist, full of wonderful flavour, and a cinch to whip up!
I substituted the recipe’s original call for 1 cup walnuts or raisins, and instead used walnuts AND dried cranberries.
* I also often substitute the walnuts with white chocolate chips (when baking for folks with nut allergies). You can also substitute the “fillings” with a cup of whatever else you like! *
I liked it so much that I whipped up another batch the next day to share with family and neighbours on Thanksgiving weekend.
This flavour-packed loaf also freezes very well– just thaw out on the counter afterwards and enjoy!
Here’s all you do:
Instructions: In a large bowl with a whisk, mix well in order given; pour into 2 lightly greased bread pans (can be disposable). Bake at 325 degrees F for 1 hour.
(You’ll know it’s ready if a toothpick stuck inside comes out clean. If goopy batter clings to the toothpick, keep the loaf in the oven until that no longer happens.)
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 3 cups zucchini, grated (about 2-3). *You DON’T have to peel them*
- 2 teaspoons vanilla
- 3 cups flour (all purpose white OR whole wheat)
- 1 teaspoon baking soda
- *slightly* over 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons cinnamon (do not add any more)
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries, chopped
Makes 2 loaves