What is it about a fruit grown in summer that lends such a taste of autumn to a recipe? I'm talking about zucchini and I can't quite figure it out but I'm loving it anyway, especially in this cinnamon cranberry zucchini bread. It's puts me in the mood for cool nights, early sunsets and sweaters.
I found some cinnamon chips at the market and since they don't always carry them I purchased a few bags to hold me over. They added just the right amount of sweet burn to what could be a bland baked good; zucchini's not know for it's outstanding flavor after all. Not taking any chances I doubled down and added some sweet-tart dried cranberries as well.
But it seems to be the vegetal note that's at the heart and soul of this, defiantly sweet, zucchini sweet bread. It could easily pass for dessert if baked in a cake pan and slathered with cream cheese frosting. But it's excellent just as is. It's light and moist; and a bit chewy, especially around the crust. Even better, it's that kind of special thing that improves with age (just like me), so be sure to save some for breakfast!
cinnamon cranberry zucchini bread
1 cup raw cane sugar
1/2 cup packed brown sugar
1 and 1/4 cups vegetable oil
1 and 1/2 cups grated zucchini
3 cups white whole wheat flour
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup cinnamon chips
3/4 cup dried cranberries
Preheat oven to 350 degrees. In a large bowl whisk together eggs, sugars, oil and zucchini. In another large bowl (at least 5 quart size) whisk together flour, baking powder, soda and cinnamon.
Add wet ingredients into dry and stir thoroughly to combine. Fold in cinnamon chips and cranberries. Pour batter into buttered and floured bread pans (3 small or 1 large and one small). Bake for 1 hour (45 minutes for small pans) or until a toothpick inserted in the center comes out clean.