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

Cranberry Zucchini Bread Recipe

Publisher Photo
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

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 slice) equals 174 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 144 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  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

Nutritional Facts

1 serving (1 slice) equals 174 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 144 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Cranberry Zucchini Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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."

MY REVIEW
Reviewed Sep. 7, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 3, 2013

"This recipe is a winner! Tastes great, super moist..I make it exactly as the recipe states and has always turned out wonderful."

MY REVIEW
Reviewed May. 23, 2012

"This truly must be the best zucchini bread I have ever had. You honestly can't even tell there is zucchini in it. The cinnamon and nutmeg really take it over the top. I made it exactly the first time. Then the second time (in the same week) I made it with 3/4 cup applesauce and 1/4 cup oil and did half white whole wheat flour and half all purpose flour. I used cranberries that I had in my freezer that I had bought fresh at Christmas time and then froze. Everybody loved this and asked for more."

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