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Cranberry Zucchini Bread

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    2 loaves


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

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Average Rating:
  • Michelle
    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.

  • erinshea1982
    Aug 12, 2016

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

  • laurasbakingcrazy
    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
    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
    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
    Sep 7, 2014

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

  • gubby420
    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
    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
    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
    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.