Cranberry Zucchini Bread

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!

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)

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.

Step 2:

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

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.

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.

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.

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