Zucchini Cranberry Bread
A moist, flavorful zucchini bread with tart cranberries and warm spices, perfect for breakfast, snack, or teatime, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Mix all ingredients in the order given.
- Divide batter evenly into 2 greased loaf pans.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Allow to cool before removing from pans.
Tips & Substitutions
For a moister bread, consider adding 1/2 cup of applesauce or yogurt to the batter. If you don’t have cranberries on hand, dried cherries or raisins can be a great alternative. Ensure your zucchini is well-drained to avoid excess moisture. If you prefer a nutty flavor, adding 1 cup of chopped walnuts or pecans will enhance the taste.
Serving Suggestions
This zucchini cranberry bread pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Serve it warm with a pat of butter or cream cheese for extra richness. For a delightful twist, try toasting the slices and topping them with fresh fruit or a drizzle of honey. It also makes a great addition to a brunch spread alongside dishes like Ida'S Banana Bread.
Storage & Reheating
To store leftovers, wrap the cooled zucchini cranberry bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices in an airtight container for up to three months. To reheat, simply toast or microwave slices until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cranberry Bread contains roughly 904 calories, with 9g protein, 142g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (47% of the Daily Value), calcium (33% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1078mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. It will give the bread a nuttier flavor and denser texture. However, you might want to add a little more moisture, such as an extra egg or some applesauce, to keep it from being too dry.
How do I know when the bread is done baking?
To check if the zucchini cranberry bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, give it a few more minutes in the oven. Keep an eye on it to avoid over-baking.
Can I make this recipe as muffins instead of bread?
Absolutely! To make muffins, simply divide the batter into a greased or lined muffin tin. Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the center comes out clean. This is a wonderful way to create portable snacks or breakfast options.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).