NEXT RECIPE >

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

Cranberry Zucchini Bread Recipe

Read Reviews
5 9 11
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 vanilla extract
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Nutritional Facts

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


Reviews for Cranberry Zucchini Bread

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
erinshea1982
Reviewed Aug. 12, 2016

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

MY REVIEW
laurasbakingcrazy
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."

MY REVIEW
radcook
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."

MY REVIEW
Eileenjjkk
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
dcscake_OH
Reviewed Sep. 7, 2014

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

MY REVIEW
gubby420
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
kacylynn
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
DelisaK
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."

MY REVIEW
LynneD
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."

Loading Image