Best 6 Cranberry Zuchini Bread Recipes

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**Cranberry Zucchini Bread: A Delightful Treat for Any Occasion**

Indulge in the irresistible Cranberry Zucchini Bread, a culinary masterpiece that combines the tangy sweetness of cranberries with the moist, tender texture of zucchini. This delectable treat is not only a feast for the taste buds but also a wholesome snack or breakfast option. With its vibrant green hue and bursts of ruby red cranberries, this bread is a feast for the eyes as well. Whether you're entertaining guests, packing a lunch, or simply satisfying your sweet cravings, this Cranberry Zucchini Bread is sure to be a hit. This article offers two variations of this classic recipe: a traditional version and a gluten-free alternative for those with dietary restrictions. Both recipes promise a moist, flavorful bread that will leave you wanting more. Get ready to tantalize your taste buds and embark on a culinary journey with this delightful Cranberry Zucchini Bread.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS CRANBERRY ZUCCHINI BREAD



Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  • Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

ZUCCHINI CRANBERRY BREAD



Zucchini Cranberry Bread image

Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. I make quick breads to give at Christmas, and lots of people ask for this one. -Carol Lee, Ripon, Wisconsin.

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 10

2 tablespoons butter, softened
1/2 cup sugar
1 large egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shredded zucchini
2/3 cup whole-berry cranberry sauce
1/2 cup chopped walnuts
1-1/2 teaspoons grated orange zest

Steps:

  • In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE CRANBERRY ZUCCHINI BREAD



Pineapple Cranberry Zucchini Bread image

So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!

Provided by Diane M.

Categories     Sweet Breads

Time 50m

Number Of Ingredients 14

3 eggs
2 c shredded zuchinni
1 c vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1 can(s) crushed pineapple, drained, 8 oz
2 tsp vanilla extract
3 c all-purpose flour
1 3/4 c sugar
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
1 c chopped nuts (I like to use macadamia or pecan)
1/2 c dried cranberries
1/2 c coconut (opt)

Steps:

  • 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
  • 2. In a separate bowl, combine the dry ingredients.
  • 3. Add the dry ingredients to the wet ingredients in large bowl.
  • 4. Fold in nuts, cranberries, and coconut if desired.
  • 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
  • 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.

ZUCCHINI BREAD WITH DRIED CRANBERRIES



Zucchini Bread with Dried Cranberries image

These tangy loaves are moist and delicious!

Provided by donna Thomas

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
2 tablespoons ground flax seed
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
3 eggs
1 tablespoon vanilla extract
½ cup white sugar
½ cup brown sugar
½ cup applesauce
½ cup vegetable oil
¼ cup shredded carrots
2 cups shredded zucchini
1 cup dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside.
  • Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 26.3 g, Cholesterol 23.3 mg, Fat 7.4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 143.4 mg, Sugar 12.9 g

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE



Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze image

Provided by Food Network Kitchen

Time 1h15m

Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves

Number Of Ingredients 17

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup dried cranberries
2 large eggs
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon grated orange zest (optional)
1 cup shredded zucchini, squeezed dry
1 cup confectioners' sugar
1 tablespoon milk
1 vanilla bean, split lengthwise and seeds scraped

Steps:

  • Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
  • Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
  • Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
  • Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

CRANBERRY ZUCHINI BREAD



cranberry zuchini bread image

very good and moist

Provided by Katie Kendall- Turnage

Categories     Sweet Breads

Number Of Ingredients 11

2 eggs, beaten
1 1/3 c sugar
2 tsp vanilla
2/3 c melted butter
3 c grated zuchinni
2 tsp baking soda
1 pinch salt
1 tsp nutmeg
2 tsp cinnamon
1 c walnuts or pecans (optional)
1 c cranberry raisins

Steps:

  • 1. preheat oven to 350. mix sugar, eggs, and vanilla until well mixed
  • 2. mix in zuchini and melted butter.
  • 3. sprinkle in baking soda and salt. mix in
  • 4. add flour a 3rd at a time.
  • 5. sprinkle in cinnamon and nutmeg and fold in nuts and cranberries.
  • 6. divide batter into two buttered loaf pans, bake 1 hour. cool 10 minutes and pull from the pan and cool on racks

Tips:

  • Choose fresh and ripe cranberries. Plump, bright red cranberries will yield the best flavor in your bread.
  • Grate the zucchini finely. This will help it distribute evenly throughout the bread and prevent it from becoming too watery.
  • Don't overmix the batter. Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Bake the bread in a loaf pan that has been greased and floured. This will help prevent the bread from sticking to the pan.
  • Let the bread cool completely before slicing and serving. This will help the bread to set and hold its shape.

Conclusion:

With its moist texture, sweet and tangy flavor, and festive appearance, cranberry zucchini bread is a delicious and easy-to-make treat that is perfect for any occasion. Whether you're looking for a quick breakfast, a snack, or a dessert, this bread is sure to satisfy. So next time you have some fresh cranberries and zucchini on hand, be sure to give this recipe a try!

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