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

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5 9 11
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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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erinshea1982 User ID: 7151030 252555
Reviewed Aug. 12, 2016

"This bread has a wonderful texture and flavor! It rose nicely and was beautiful and delicious!"

laurasbakingcrazy User ID: 8549078 233417
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."

radcook User ID: 1444409 231745
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."

Eileenjjkk User ID: 8029957 73672
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."

dcscake_OH User ID: 228890 148988
Reviewed Sep. 7, 2014

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

gubby420 User ID: 1396204 155746
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."

kacylynn User ID: 2810964 67627
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."

DelisaK User ID: 5330919 104240
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."

LynneD User ID: 114179 154978
Reviewed Nov. 15, 2011

"Excellent bread. The cranberries add a nice tang to the bread. This is a great recipe if you're looking for something different than then usual zucchini breads. I did substitute half the oil with unsweetened apple sauce to cut down on the fat content."

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