EZPZ Cranberry Pear Zucchini Bread

In a small bowl, toss dried cranberries and 2 Tbsp of flour; set aside. Follow the instructions of your bread machine for prepping if using. If using bread machine, add ingredients in the following order: eggs, AOOC Fused Blood Orange Olive Oil, AOOC Cranberry Pear Balsamic Vinegar, remaining flour, baking powder, baking soda, cinnamon, sugar, shredded zucchini, and finally the floured dried cranberries.

Place in bread machine, use the Quick Bread Setting. When done baking, carefully remove from pan and let cool for 20 minutes before slicing.

If doing this the old fashioned by hand way, Mix ingredients into a bowl one at a time in the following order:   AOOC Fused Blood Orange Olive Oil, AOOC Cranberry Pear Balsamic Vinegar, remaining flour, baking powder, baking soda, sugar, shredded zucchini, and finally the floured dried cranberries. Pour batter into a greased loaf pan. Chef Chad Tip: Use a mister filled with AOOC Infused Butter Olive Oil or lightly coat the pan using your hand with AOOC Fused Blood Orange Olive Oil for an extra bit of orange zest.

Bake in a 350⁰F preheated oven for 45 – 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it. Let cool for 10 minutes before removing from the pan. Place on a cooling rack for 20 minutes before slicing.