Cranberry Zucchini Bread
Total TimePrep: 15 min. Bake: 1 hour + cooling
- 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
- 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 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts1 slice: 174 calories, 9g fat (1g saturated fat), 20mg cholesterol, 144mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
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Oct 11, 2017
Made these and they turned out awesome! Made them into mini loaves as opposed to big loaf. Very tasty and easy to make.
Aug 12, 2016
This bread has a wonderful texture and flavor! It rose nicely and was beautiful and delicious!
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.
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.
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.
Sep 7, 2014
This is a great combination, the zucchini and the cranberries. My family loved it.
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.
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.
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.
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.