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Cranberry Zucchini Bread Recipe

Cranberry Zucchini Bread Recipe

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 YIELD: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


  • 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.

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

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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."

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."

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."

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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