This moist zucchini bread is great with the cranberries, but also good with mini chocolate chips, you choose!
3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups sugar
3/4 cup oil
3 large eggs
2 tsp vanilla
2/3 cup sour cream
2 cups shredded zucchini
1 cup dried cranberries (or mini chocolate chips)
1 cup chopped nuts, walnuts or pecans
Preheat oven to 325°. Spray two large loaf pans or five small loaf pans.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt, set aside.
In a large bowl, beat or whisk together sugar, oil, eggs, and vanilla.
Stir in dry ingredients and sour cream until well blended. Fold in zucchini, cranberries (or mini chocolate chips), and chopped nuts. Spoon batter evenly into prepared loaf pans.
Bake 55 to 65 minutes (large pans) 35-40 minutes (small pans), or until pick or cake tester comes out clean when inserted in center.
If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.