Zucchini Cranberrry Bread

Discover the perfect balance of comfort and flavor with this Zucchini Cranberry Bread, a delightful twist on classic zucchini bread! This moist, spiced loaf combines freshly shredded zucchini with bursts of tart dried cranberries, warm cinnamon, and a hint of nutmeg for a symphony of seasonal flavors. The addition of brown sugar adds depth, while optional walnuts or pecans bring a satisfying crunch, making every slice irresistible. Perfect for breakfast, a snack, or dessert, this easy-to-follow recipe comes together in just 15 minutes of prep time and bakes to golden perfection. Whether served plain, with a smear of butter, or cream cheese, this zucchini cranberry bread is a wholesome treat the whole family will adore. Ideal for using up summer zucchini or jazzing up your baking routine year-round!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 1.5 cups zucchini, shredded
• 1 cup dried cranberries
• 2 tablespoons milk
• 0.5 cup walnuts or pecans (optional, chopped)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.

Step 3

In a separate medium bowl, beat the eggs, then add the vegetable oil, vanilla extract, and milk. Mix until fully incorporated.

Step 4

Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until just combined (do not overmix).

Step 5

Fold the shredded zucchini, dried cranberries, and chopped nuts (if using) into the batter until evenly distributed.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step 8

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Slice and serve the zucchini cranberry bread plain or with a smear of butter or cream cheese. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1329.9 grams (1329.9g)

Amount per serving	% Daily Value*
Calories	3881

Total Fat 155.70g	200%
Saturated Fat 22.50g	113%
Polyunsaturated Fat 67.20g
Cholesterol 375mg	125%
Sodium 2917mg	127%
Total Carbohydrate 587.40g	214%
Dietary Fiber 25.30g	90%
Total Sugars 377.60g
Protein 51.60g	103%

Vitamin D 95IU	475%
Calcium 344mg	26%
Iron 17mg	93%
Potassium 1858mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 5.2%

Carbs: 59.4%