Zucchini Bread with Pistachios and CranberriesMyra Goodman | Delicious Living
Makes two 9x5-inch loaves (12 slices per loaf)
This unique bread is made with healthy whole-wheat pastry flour and plenty of fresh zucchini. It has less oil than similar recipes and is packed with flavor from orange zest, cranberries, and pistachios. I always make two loaves because it freezes extremely well; thaw overnight in the refrigerator or for a few hours on the counter. It’s a satisfying snack any time of day and especially good when spread with peanut or almond butter.
- Position rack in center of oven and preheat to 350 ̊. Coat two 9x5-inch loaf pans with cooking spray.
- Place eggs, sugar, oil, milk, and vanilla in a large mixing bowl and whisk to combine. Add zucchini and orange zest; stir to blend. 3. In a separate medium bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt; whisk to blend. Stir dry ingredients into wet ingredients. Fold in nuts and dried cranberries. Stir to combine; do not overmix, or bread will be tough.
- Divide batter into loaf pans and bakeon center rack for 50–60 minutes or until golden brown (a wooden tester should come out clean). Let bread cool in pans on a wire rack for 10 minutes; then remove from pans. Cool completely before slicing, ideally 2 hours.
PER SERVING (1 slice): 92 cal, 3g fat (2g mono, 1g poly, 1g sat), 31mg chol, 2g protein, 15g carb, 1g fiber, 129mg sodium