TV Dinner: Zucchini Bread With Cranberries & Almonds

TV Dinner: Zucchini Bread With Cranberries & Almonds

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It might not be his forté, but Chef Chris Manning bakes this week.

It's zucchini bread with cranberries and almonds. It's a simple recipe and it's a good way to use up some of that garden zucchini that's plentiful this time of year.

Watch the video to see how he does it.

Zucchini Bread With Cranberries & Almonds

- 2 cups shredded zucchini
- 1 cup dried cranberries
- 1 cup toasted sliced almonds
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup brown sugar
- 1/2 cup apple sauce
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Coat a 9" x 5" loaf pan with cooking spray.

Mix sugar, zucchini, apple sauce, oil, eggs and vanilla together in a large bowl. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon and salt.

Add flour mixture with the sugar mixture and fold in almonds and cranberries. Put mixture in loaf pan and bake 70 to 75 minutes until a wooden toothpick comes out clean after it's inserted.

Allow to cool for 20 minutes before serving.

Pairs well with Razzle Dazzle wine from Coyote Moon Vineyards.

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