The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Zucchini Bread with Dried Cranberries
Page 578
Cuisine: North American | Course Type: Breads
(1 review)
View photos (1)Tags:
Recipe Reviews
Peckish Sister from Central, FL
The batter of this bread was very beautiful with the contrast of the grated zucchini and the dried cranberries. However after baking it became very dark and harder to see. I used the toasted pecans and the larger sized loaf pan (they did not recommend). I am not sure the batter would have fit in a smaller pan. I used the yogurt option over the milk but it still did not help with the Florida factor and I had to bake it 20 minutes more (instead of 5 minutes less). Very good flavor, texture and the fruit and nuts remained in suspension. A nice use of a pound of zucchini.
Login or register to add your own review of this recipe.