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Cranberry Zucchini Bread

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This cranberry zucchini bread is a perfect breakfast or snack, especially during the holiday season. Each bite is filled with spice from the cinnamon and nutmeg, and the zucchini and cranberries give a merry and joyous look. Plus, it’s quick and easy to make!

A loaf of cranberry zucchini bread is cooling on a gold wire rack. Three slices have been cut and are lying against each other.

Tips for Making Cranberry Zucchini Bread:

  • Easily swap and substitute ingredients! Not a fan of cranberries? Forgo them altogether or use raisins. For the olive oil, use extra virgin, canola, or safflower. Walnuts are completely optional as well and you could even sprinkle a little extra lemon zest (or orange zest) on top before popping it into the oven.
  • No need to peel the zucchini. Just wash, chop off the ends, and start grating! The dark green color from the peel will give the bread a beautiful look.
  • Grate extra zucchini and keep out the bag of dried cranberries to use as a topping before putting the bread into the oven. This will give the bread some extra flavor and enhance the overall presentation.

Heading Out for a Run?

If you’re on your way out the door, this cranberry zucchini bread is a perfect pre-run carby snack! Toast a slice and enjoy as you’re getting dressed or lacing up.

Ingredients for Cranberry Zucchini Bread:

  • Zucchini, grated and divided
  • Light brown sugar
  • Olive oil
  • Plain Greek yogurt
  • Vanilla extract
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Lemon zest
  • Cinnamon
  • Nutmeg
  • Dried cranberries, plus extra for toppings
  • Walnuts, chopped (optional)
  • Butter (for loaf pan)
A loaf of cranberry zucchini bread has just been removed from the oven. It is in an 8-inch loaf pan and is sitting on top of a white stove to cool.

For measuring, you’ll need these sizes:

  • 1 cup
  • 1/3 cup
  • 1 tsp.
  • 1/2 cup
  • 1/2 tsp.
  • 1/4 tsp.

How to Make Cranberry Zucchini Bread:

Step 1:

First, preheat the oven to 350 degrees. Then, grate the zucchini and pat dry with paper towels. Add 1.5 cups grated zucchini (save 1/2 cup for topping) to a large bowl with the light brown sugar, olive oil, greek yogurt, vanilla extract, and eggs. Combine the wet ingredients with a whisk.

The wet ingredients for the bread are combined in a green mixing bowl. There is a silver whisk lying inside the bowl.

Step 2:

In a small bowl, combine the flour, baking powder, baking soda, lemon zest, cinnamon, and nutmeg using a rubber spatula.

The dry ingredients for the cranberry zucchini bread have been combined in a small green mixing bowl. A black and white rubber spatula is lying inside the bowl.

Step 3:

Next, pour the dry ingredients into the wet ingredients and fold together. Then, add the cranberries and mix to combine. If you’re including walnuts, add the walnuts to the large bowl and mix to combine.

The wet and dry ingredients have been combined into a green mixing bowl and the cranberries have been added as well. The white and black rubber spatula is lying inside the mixing bowl.

Step 4:

Finally, butter an 8-inch loaf pan. Pour the batter into the loaf ban and spread out evenly using your rubber spatula. To give a pop of color, sprinkle 1/2 cup grated zucchini and lightly push extra cranberries into the top of the batter.

The batter has been transferred into an 8-inch loaf pan, which has been buttered. Extra zucchini and dried cranberries have been sprinkled on top of the batter.

Step 5:

Bake for 45-55 minutes. When a toothpick is inserted into the middle of the loaf and comes out clean, the bread is done. Cool for ten minutes before removing the bread and transferring to a wire rack and cooling completely.

A baked loaf of cranberry zucchini bread has been removed from the loaf pan and is cooling on a gold wire rack.

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A loaf of cranberry zucchini bread is cooling on a gold wire rack. Three slices have been cut and are lying against each other.

Cranberry Zucchini Bread

Course: Snack
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 236.3kcal
This cranberry zucchini bread is a perfect breakfast or snack, especially during the holidays. Plus, it's quick and easy to make!
Print Recipe

Equipment

  • Cutting board
  • Grater
  • Paper towels
  • Large bowl
  • Whisk
  • Small bowl
  • Rubber spatula
  • Chopping knife
  • 8-inch loaf pan
  • Oven mits
  • Cooling rack
  • Toothpick

Ingredients

  • 2 cups grated zucchini divided
  • 2/3 cup light brown sugar packed
  • 1/3 cup olive oil
  • 1/3 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup dried cranberries plus extra for toppings
  • 1/2 cup chopped walnuts optional
  • butter for loaf pan

Instructions

  • Preheat oven to 350 degrees.
  • Grate zucchini and pat dry using paper towels.
  • Add the grated zucchini to a large bowl with the light brown sugar, olive oil, greek yogurt, vanilla extract, and eggs.
  • Combine the wet ingredients with a whisk.
  • In a small bowl, combine the flour, baking powder, baking soda, lemon zest, cinnamon, and nutmeg using a rubber spatula.
  • Pour the dry ingredients into the wet ingredients and fold together.
  • Next, add the cranberries and mix to combine. If you're including walnuts, add the walnuts to the large bowl and mix to combine.
  • Butter an 8-inch loaf pan.
  • Pour the batter into the loaf ban and spread out evenly using your rubber spatula.
  • Sprinkle extra grated zucchini on top of the batter. Then, top with extra cranberries and lightly push them into the top of the batter.
  • Bake for 45-55 minutes. When a toothpick is inserted into the middle of the loaf and comes out clean, the bread is done.
  • Cool for ten minutes before removing the bread and transferring to a wire rack and cooling completely.

Notes

  • Easily swap and substitute ingredients! Not a fan of cranberries? Forgo them altogether or use raisins. For the olive oil, use extra virgin, canola, or safflower. Walnuts are completely optional as well and you could even sprinkle a little extra lemon zest (or orange zest) on top before popping it into the oven.
  • No need to peel the zucchini. Just wash, chop off the ends, and start grating! The dark green color from the peel will give the bread a pop of .
  • Grate extra zucchini and keep out the bag of dried cranberries to use as a topping before putting the bread into the oven. This will give the bread some extra flavor and enhance the overall presentation.
  • On your way out the door for a run? This cranberry zucchini bread is a perfect pre-run carby snack! Toast a slice and enjoy as you’re getting dressed.
  • With the walnuts, each slice contains 279 kcal, 35.9g carb, 5.3g protein, and 12.74g fat.

Nutrition

Serving: 1slice | Calories: 236.3kcal | Carbohydrates: 35.1g | Protein: 4.4g | Fat: 8.7g

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