Ingredients
2/3 cup butter, softened 1 cup sugar 4 eggs 3 cups shredded zucchini 2/3 cup water 3 1/3 cups flour 2 teaspoons vanilla
2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2/3 cup dried cranberries 2/3 cup chopped walnuts
Instructions
Preheat oven to 350F. Grease a 9x5 inch loaf pan. Set aside. Mix butter and sugar in a large bowl. Stir in eggs, zucchini, water and vanilla. Add flour, baking powder, baking soda, salt, cinnamon, and cloves and mix until well blended. Stir in cranberries and walnuts. Pour batter into the prepared pan. Bake for about 1 hour, until toothpick comes out clean. Cool 10 minutes before removing from pan. Cool completely on a wire rack before slicing. May be stored wrapped in the refrigerator for up to 4 days. Enjoy!
Made with FlippingBook interactive PDF creator