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!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
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.
In a separate medium bowl, beat the eggs, then add the vegetable oil, vanilla extract, and milk. Mix until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until just combined (do not overmix).
Fold the shredded zucchini, dried cranberries, and chopped nuts (if using) into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 587.4 g | 214% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 377.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1858 mg | 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.
