Zucchini Cranberry Nut Bread
A moist, flavorful zucchini bread infused with tart cranberries and crunchy walnuts, perfect for breakfast or teatime, offering a delightful balance of sweetness and zest.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour three 8 x 4-inch loaf pans.
- In a large bowl, beat softened butter, sugar, and eggs until fluffy.
- Stir in grated orange rind and cranberry sauce.
- Fold in flour, baking soda, and baking powder until just combined.
- Fold in coarsely grated zucchini and chopped walnuts.
- Turn the batter into the prepared pans.
- Bake until a toothpick inserted into the center comes out clean, approximately 50 minutes.
- Allow to cool before removing from pans.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).