Cranberry Almond Zucchini Bread

I had some extra zucchini left in the fridge and had to use them fast. So I had the idea to make this delicious and healthy zucchini bread. This bread is hearty enough to eat for breakfast or as an afternoon snack. For my recipe, I have only added 1/2 cup of brown sugar, since I have used vanilla yogurt, which already contains sugar. If you want to use plain yogurt instead, then increase the brown sugar to 3/4 cup. Be creative with this bread and add whatever nuts and dried fruit you have in the house. I like the combination of cranberries and almonds, but you could use raisins and walnuts. This loaf stays fresh for one day on the counter, but then don't forget to refrigerate it!

Ingredients

• 2 cups shredded zucchini (about 3 medium zucchinis)
• 2 and 1/2 cups whole wheat flour 
• 1/2-3/4 cup packed  brown sugar 
• 1 tablespoon baking powder 
• 2 teaspoons ground cinnamon 
• 3/4 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 1 cup vanilla yogurt 
• 2 large eggs 
• 2 tablespoons olive oil
• 1 tablespoon vanilla extract
• 1/2 cup chopped roasted almonds   
• 1/2 cup dried cranberries 

Directions

1. Preheat oven to 350°F. Spray loaf pan with oil.
2. Grate zucchini and place onto paper towels or cloth. Cover with more paper towel and press down on zucchini to remove excess liquid.
3. In a large bowl, mix together flour, brown sugar, flax, baking powder, cinnamon, salt, and nutmeg.
4. In another bowl, whisk together yogurt, eggs, oil, vanilla. Then stir in grated zucchini.
5. Add zucchini mixture, roasted almonds, and cranberries to dry ingredients. Mix well.
6. Pour batter into pan and bake for 55-60 minutes. Cool on counter before serving.

Recipe inspired from Enlightened Cooking