It’s cranberry season! Cranberries are considered a superfood because they are loaded with nutritional benefits! They contain fiber, vitamin C, vitamin E and vitamin K, among many other phytonutrients that protect your health. Cranberries protect against urinary tract infections, prevent cancer and have anti-inflammatory properties as well. This recipe calls for these great little nutrient powerhouses and you can use fresh or dried cranberries.
Zucchini is another healthy addition to this bread recipe. Zucchini is low in calories and high in water content. It’s hydrating, high in vitamin C, full of antioxidants that protect against free radicals and protect your eye health with lutein and zeaxanthin.
Gluten Free Cranberry Zucchini Bread
- 1 cup cashew butter
- 2 Tbsp. raw honey
- 2 eggs
- 1 Tbsp. vanilla extract
- 2 tsp. cinnamon
- 1/8 tsp. sea salt
- 1/2 tsp. baking soda
- 1 tsp. apple cider vinegar
- 1.5 cup shredded zucchini, excess water squeezed out
- 1/2 cup fresh or dried cranberries
Directions: Preheat oven to 400 degrees. In a food processor, combine cashew butter, honey, eggs, vanilla, cinnamon and salt. Blend for 1 minute or until mixed well. Add in the baking soda and vinegar and pulse a few more times until mixed well. Stir in the zucchini and cranberries. Pour into a greased loaf pan. Bake for about 25-30 minutes or until an inserted toothpick in the middle comes out clean. Serves 8-10.