Cranberry Zucchini Bread Recipe
Cranberry Zucchini Bread Recipe photo by Taste of Home

Cranberry Zucchini Bread Recipe

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Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1-1/2 cups shredded zucchini
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice: 174 calories, 9g fat (1g saturated fat), 20mg cholesterol, 144mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein


  1. In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Cranberry Zucchini Bread in Quick Cooking December 2000, p38

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Reviewed Sep. 25, 2015

"This loaf is beautiful. I ran out of canola oil so most of the oil i used was olive oil and it still tastes great! I would recomend this recipe & other than the olive oil I made mine the same as the recipe."

Reviewed Aug. 25, 2015

"This has become one of my favorite breads ever! I love making it during zucchini season,freezing it and giving it for gifts."

Reviewed Nov. 19, 2014

"I added 1/2 tsp almond extract and 1pkg of vanilla instant pudding mix. Then only added 1cup of sugar instead of 2. Also added 1/ 2 tsp of Orange zest. This turned out very good, moist and fresh."

Reviewed Sep. 7, 2014

"This is a great combination, the zucchini and the cranberries. My family loved it."

Reviewed Aug. 1, 2013

"Because of the size of my oven, I baked all the batter in a bundt pan for 50 min. It came out perfect. I used half applesauce/ half oil. The cranberries tartness was complimented by the sugary batter. Great recipe."

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