Cranberry-Walnut Zucchini Bread by Dawn Marie Hamilton
- 1 cup vegetable oil
- 1 cup brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 2 cups zucchini, grated (Note: using a food processor to grate the zucchini makes prep a snap.)
- 1 and 1/2 cups whole-wheat pastry flour
- 1 and 1/2 cups white flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup walnuts, finely chopped
- 1 cup dried cranberries
- Combine oil and brown sugar in a large mixing bowl. Beat in eggs, one at a time. Mix in vanilla and zucchini.
- In another bowl, sift together the flours, cinnamon, salt, baking powder, and baking soda. Add the dry ingredients to the zucchini mixture until moistened.
- Then fold in walnuts and cranberries.
- Spoon batter into two, oiled, 5 by 9 inch loaf pans and bake for sixty minutes in a 350 degree preheated oven. The outside should be golden.
At the inn, the cranberry-walnut zucchini bread is served with yogurt cheese, which is easy to make.
- Set a colander into a slightly larger bowl.
- Line the colander with a length of cheesecloth.
- Pour the yogurt onto the cloth and cover with same.
- Place a small plate over top, set in refrigerator and let the yogurt drain until it reaches a spreadable consistency. Usually 24 hours. Use as you would cream cheese.