Best 4 Zucchini Cranberry Bread Recipes

Zucchini Cranberry Bread: A Delightful Fusion of Sweetness and Savory Goodness

Zucchini Cranberry Bread is a unique and delectable treat that combines the refreshing taste of zucchini with the tart sweetness of cranberries. This moist and flavorful bread is a perfect blend of sweet and savory flavors, making it an ideal snack or dessert for any occasion. With its vibrant green color and bursts of tangy cranberries, this bread is a visual delight that will tantalize your taste buds. The combination of zucchini and cranberries creates a moist and tender crumb, while the hint of cinnamon and nutmeg adds a touch of warmth and spice. Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this Zucchini Cranberry Bread is sure to become a favorite.

In addition to the classic Zucchini Cranberry Bread, the article also offers variations to cater to different preferences and dietary needs, including a Gluten-Free Zucchini Cranberry Bread recipe for those with gluten sensitivities and a Vegan Zucchini Cranberry Bread recipe for those following a plant-based diet. These variations ensure that everyone can enjoy the deliciousness of this unique bread.

Let's cook with our recipes!

CRANBERRY ZUCCHINI BREAD

Cranberry Zucchini Bread image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g 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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

Tips:

Choose fresh and flavorful zucchini. Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
Grate the zucchini finely. This will help it distribute evenly throughout the bread and will also help the bread to bake more evenly.
Do not overmix the batter. Overmixing can make the bread tough. Mix just until the ingredients are combined.
Use a loaf pan that is greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
Bake the bread at 350 degrees Fahrenheit for 50-60 minutes. Check the bread for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

Zucchini cranberry bread is a delicious and moist bread that is perfect for breakfast, brunch, or a snack. It is also a great way to use up leftover zucchini. This recipe is easy to follow and produces a flavorful and satisfying bread that everyone will enjoy.