Zucchini Bread with Dried Cranberries

Zucchini Bread with Dried Cranberries
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    24 People
  • VIEWS
    42

Elevate your baking with this exquisitely moist Zucchini Bread, studded with tangy dried cranberries, sweet carrots and crunchy walnuts. A delightful twist on a classic that promises a symphony of flavors in every slice.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    23 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    143 mg
  • Sugar
    13 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. (5 minutes)

02

Step

In a large bowl, whisk together all-purpose flour, whole wheat flour, ground flax seed, cinnamon, salt, baking powder, and baking soda. Set aside. (5 minutes)

03

Step

In a separate large bowl, beat together applesauce, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. (3 minutes)

04

Step

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (3 minutes)

05

Step

Fold in the shredded zucchini, dried cranberries, walnuts, and shredded carrots until evenly distributed. (2 minutes)

06

Step

Divide the batter evenly between the two prepared loaf pans. (2 minutes)

07

Step

Bake in the preheated oven for approximately 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

08

Step

Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For extra flavor, toast the walnuts lightly before chopping.
Squeeze out excess moisture from the shredded zucchini using paper towels or a clean kitchen towel to prevent soggy bread.
Store cooled zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Allan Schowalter

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 14 Ratings)
Total Reviews: (5)
  • Angelita Kihn

    The bread was a little too moist for my liking. I think I'll squeeze out more moisture from the zucchini next time.

  • Rita Quitzon

    I added a cream cheese glaze and it was amazing! Definitely recommend.

  • Ryley Mitchell

    I made this bread and it was a huge hit with my family! Thank you for sharing!

  • Verner Bosco

    I substituted pecans for walnuts and it turned out great!

  • Salvatore Funk

    This recipe is fantastic! The cranberries add such a nice tartness.

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