Zucchini Cranberry Bread Recipe

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

Read Reviews
4 2 2
Publisher Photo
Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. I make quick breads to give at Christmas, and lots of people ask for this one. —Carol Lee, Ripon, Wisconsin.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shredded zucchini
  • 2/3 cup whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • 1-1/2 teaspoons grated orange peel

Directions

In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange peel (batter will be thick).
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Zucchini Cranberry Bread in Cooking for 2 Winter 2008, p42

Nutritional Facts

1 slice: 167 calories, 5g fat (2g saturated fat), 23mg cholesterol, 128mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shredded zucchini
  • 2/3 cup whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • 1-1/2 teaspoons grated orange peel
  1. In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange peel (batter will be thick).
  2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Zucchini Cranberry Bread in Cooking for 2 Winter 2008, p42

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Reviews forZucchini Cranberry Bread

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anon520 User ID: 6466258 271691
Reviewed Aug. 13, 2017

"Do you drain the zucchini?"

MY REVIEW
rkane User ID: 923393 242860
Reviewed Jan. 30, 2016

"Excellent! Left out the walnuts. Used two mini loaf pans. Would definitely make again."

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