Cranberry Zucchini Bread
Total TimePrep: 15 min. Bake: 1 hour + cooling
Made these and they turned out awesome! Made them into mini loaves as opposed to big loaf. Very tasty and easy to make.
This bread has a wonderful texture and flavor! It rose nicely and was beautiful and delicious!
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.
This has become one of my favorite breads ever! I love making it during zucchini season,freezing it and giving it for gifts.
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.
This is a great combination, the zucchini and the cranberries. My family loved it.
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.
This recipe is a winner! Tastes great, super moist..I make it exactly as the recipe states and has always turned out wonderful.
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.
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.