Zucchini Cranberry Bread
- 2/3 cup shortening
- 2 2/3 cups sugar
- 3 cups shredded zucchini
- 4 eggs
- 2/3 cup water
- 2 tsp vanilla
- 3 1/2 cups flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ground cloves
- 2/3 cup coarsely chopped nuts
- 2/3 cup cranberries
Heat oven to 350′ degrees. Grease muffin pans.
Mix shortening & sugar in a large bowl, and cream. It should look vaguely like this;
Now get ready for the real fun; prepping the zucchini! If you have a ridiculously huge zucc like I did, then this should prove entertaining, and hilarious.
To prep the zucchini:
- Wash the skin
- Cut into rounds
- Cut rounds into sections so the zucc gets evenly destroyed in the chopper
- Pile a bunch of zucc strips into the chopper
- Chop! Chop! Chop!
Add the shredded zucc, eggs, and water to the batter.
Carefully add in flour, baking soda, salt, baking powder, cinnamon, cloves & vanilla.
With a wooden spoon, wrestle in some nuts and cranberries.
Using a releasing ice cream scoop, evenly fill your muffin cups. This recipe is modified from a zucchini loaf recipe, which calls for 60-70 minutes in the oven, but these muffins were ready in about half the time. After 20 minutes I checked these consistently every 5 minutes until the Toothpick Of Truth inserted in the center came out clean, and in the case of these muffins, about 30-33 minutes. Let the muffins cool slightly.
Flip pan of hot muffins upside down onto a clean tea towel while the muffins cool.
These muffins didn’t rise much (probably because this recipe is intended for a loaf) but the flavor is worth the goofy looking muffin tops.