Cranberry Orange Bread
Cranberry Orange Bread
Tart and sweet in a perfect combination! I like to add grated zucchini for more fiber and I think it adds to the festive color combo! Making this in the electric skillet allows for less oil, more nutrition and saves energy.
Tart and sweet in a perfect combination! I like to add grated zucchini for more fiber and I think it adds to the festive color combo! Making this in the electric skillet allows for less oil, more nutrition and saves energy.
Serves 8
1 ½ cups of gluten free or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
(if using baking flour, omit baking agents and salt)
½ cup brown sugar
¼ cup coconut sugar
1 teaspoon vanilla
¾ cup greek yogurt
¼ cup melted coconut oil (can substitute other oil)
3 eggs
½ shredded zucchini
2 teaspoon orange zest
1 cup cranberries
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt.
In another bowl blend yogurt, vanilla and oil.
Slowly add dry ingredients.
Add one egg at a time and fold in zucchini and cranberries.
Preheat Oil Cored Electric Skillet to 200 F and the spray skillet with avocado spray.
Pour in batter and set to 300 F, cover and cook for 30 minutes.