Comments on: Cranberry Zucchini And Walnut Bread

By: Lydia

Lydia — Tue, 15 Jun 2010 09:49:59 +0000

Had to leave this comment. Have now made this recipe 3 times turned out AMAZING. Passed it along to my friend, unfortunately it didn’t work — couldn’t understand why. She used 9 inch zuchini’s (large). Her bread took over an hour and a half and was wet and soggy. I used 6 inch zuchinis and drained them in a strainer after shredding, also squeezed them to remove excess moisture. Believe it or not, got 1/2 cup of liquid from the zuchinis. A tip I got from the interenet: Choose 6 inches long, 2 inches in diameter. The skin should be shiny. No blemishes or cuts. The stem should be 1 inch long and moist to the touch.
By the way for the 3rd try I used 1/2 cup castor sugar and 1/2 cup lightly packed brown sugar — thought it was sweet enough. Personally, I wouldn’t go all brown sugar. Here’s why: the loaf will be darker, and the red and green may not be so prominent. It’s so pretty with the red and green flecks. One other comment I used an 8 inch pan, took 1 hour to bake at 350F.

By: Sneh

Sneh — Tue, 08 Jun 2010 21:14:20 +0000

Thanks @Lydia!

Did you use fresh cranberries? I used dried ones.

By: Lydia

Lydia — Tue, 08 Jun 2010 21:10:27 +0000

Stumbled on your site by accident — it’s amazing. Loved the look of the Cranberry Zuchini Walnut Bread. Had to try it immediately. Turned out great. One query though, your cranberries are brilliant mine lost some color while baking. Fabulous recipe.

By: Sneh

Sneh — Wed, 28 Apr 2010 00:36:07 +0000

Jerry, I have addressed the sugar issue in this post, just before writing up the recipe. I found it a tad cloying and sweet. I did make this a couple of weeks later with a lot less sugar and it was beautiful!

By: Jerry

Jerry — Fri, 24 Apr 2009 05:39:02 +0000

I have just baked this bread, it is in the oven right now. I copied it from a magazine at a cafe the other day. I thought the sugar sounded alot when I started preparing it this a.m. and therefore thought maybe I had made a mistake and then ended up finding your recipe and the quantities were the same!! I went slightly under on amounts but pending result may cut down sugar quite a bit next time, that is provided it is a success. Took me alot more than 20 mins preparation time though.

By: vincent

vincent — Thu, 26 Mar 2009 20:52:23 +0000

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By: Kevin

Kevin — Fri, 20 Mar 2009 03:35:43 +0000

That zucchini bread looks great!

By: stephchows

stephchows — Wed, 18 Mar 2009 20:51:56 +0000

I’ve never been a quiche fan so I say BRING IT ON!!! This looks absolutely delicious!

By: Nancy

Nancy — Tue, 10 Mar 2009 07:10:52 +0000

Hey there! Thanks for stopping by dishingup! This bread seriously brings back long forgotten flavors! A neighbor of ours from church in Sault Ste. Marie, Ontario made a bread like this. I wonder if it tastes the same? I’ll make it in the cafe this week and let you know! Cheers!

By: Sophie

Sophie — Mon, 09 Mar 2009 20:49:59 +0000

I like the sound of this recipe – there’s a good amount of nuts and vegetable in there alongside the sugar. And it looks so pretty with the little flecks of green – your pictures are beautiful!