Go Back
–+ servings
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