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.
Tips & Substitutions
For a moister bread, consider adding an extra half cup of grated zucchini. If walnuts aren't available, pecans make a delightful substitute. To enhance the orange flavor, try incorporating a splash of orange juice. Ensure you don't overmix the batter after adding the dry ingredients to keep the bread tender. This recipe is a great way to use up leftover zucchini from your garden.
Serving Suggestions
Serve slices of Zucchini Cranberry Nut Bread warm or at room temperature. It pairs beautifully with a spread of cream cheese or butter for breakfast or an afternoon snack. Consider enjoying it alongside a cup of tea or coffee. This bread also makes a wonderful addition to brunch spreads, complementing dishes like Yogurt Cake or fruit salads.
Storage & Reheating
Store leftover Zucchini Cranberry Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in the toaster or microwave for a few seconds until warmed through, bringing back that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cranberry Nut Bread contains roughly 425 calories, with 10g protein, 50g carbohydrates, and 22g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 554mg per serving (24% 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 frozen zucchini in this recipe?
Yes, you can use frozen zucchini! Just thaw it and drain any excess moisture before adding it to the batter. This will help maintain the texture of the bread. Keep in mind that fresh zucchini may provide a slightly brighter flavor.
What can I use instead of eggs for a vegan version?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options will help bind the ingredients while keeping the bread moist.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the top should be golden brown, and the bread should spring back when lightly pressed. Avoid opening the oven door too early to prevent collapsing.
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).