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Cranberry Walnut Health Bread CLINTON KELLY

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Serve as a snack, or grab a piece for breakfast!

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1 medium zucchini (grated)
1/3 cup vegetable oil (plus additional to grease loaf pan)
1/2 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup Greek yogurt
1 orange (zested)
1/2 cup dried cranberries
1/2 cup walnuts (toasted, roughly chopped)

Preheat the oven to 350ºF. Grease a loaf pan with vegetable oil and line with parchment paper, set aside.
In a large bowl add the flours, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk to combine.
Place the zucchini in a towel placed inside of a colander and squeeze to release excess moisture. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment add the oil, sugar, vanilla extract and eggs and beat until combined. Add the Greek yogurt and mix to combine. Add the flour mixture into the wet mixture and mix until combined.
Remove from the stand mixer, stir in the zucchini, orange zest, cranberries and walnuts and remove to the loaf pan. Bake for 45-50 minutes, or until an inserted toothpick comes out clean. Remove from the oven to a baking rack. Allow to cool in the pan for 10 minutes then remove to the baking rack to cool completely. Slice and serve.
Tip: Freeze loaves or make into muffins for an easy snack or breakfast.

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