Who says veggies are boring and can’t be a dessert? You can use the quick bread setting on your bread machine for no fuss, no mess or by hand.
Ingredients
-
1/2 cup dried cranberries (optional)
-
2 cups bread flour
-
3 large eggs, lightly beaten
-
2 tsp baking powder
-
1 tsp baking soda
-
3/4 cup sugar
-
1 tsp cinnamon
-
1/2 tsp salt
-
2 – 1/2 cups shredded zucchini
Directions for Bread Machine
-
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.
Directions for Bread By Hand
-
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.
