bread
Dannelle’s Famous Zucchini Cranberry Bread Recipe

Dannelle’s Famous Zucchini Cranberry Bread Recipe

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com

Hi, my name is Dannelle and I’m a Zucchini Cranberry Bread expert. I have made Zucchini Cranberry bread multiple times every summer for the past 15 years in order to perfect it. This recipe has been shared with friends, family members, coworkers, neighbors, and people all over the world. It’s time that you get your own Zucchini cranberry bread recipe to add to your collection!

Dannelle's Famous Zucchini Cranberry Bread Recipe

This Zucchini cranberry bread is a classic favorite that will be loved by anyone who tries it! It’s perfect for an afternoon snack or your breakfast and pairs well with either tea or coffee. Want to know what else is perfect to go with Zucchini Cranberry Bread? My Zucchini Chocolate Chip Cookies recipe!

We will save those of another day…

OK – I know I have shared my Summer Zucchini Bread recipe with y’all before. It makes 2 loaves of baked awesomeness and it drool-worthy.

Why cranberries?

Zucchini bread is a classic flavor but it’s not as well known for Zucchini Cranberry Bread.

It all starts with the zucchini – you’re going to need that in order to make this recipe work. A lot of people don’t like Zucchini because they think it tastes too much like cucumbers, or they say it’s too watery. Zucchini is more popular to use in bread when it has been drained and cooked with sugar, butter, cinnamon, and some other spices.

I’ve found that Zucchini Cranberry Bread can taste even better if you add a little fresh cranberry!

Cranberries are one of the most popular fall fruits of the season. They’re also a great source of antioxidants, which are known to help with immunity and even prevent cancer!

What vitamins do cranberries have?

Cranberry can be a healthy choice when you’re looking for something that is low in calories and has some vitamins to it. Zucchini Cranberry Bread also packs vitamin A, vitamin C, calcium, iron, and more!

Can you use fresh cranberries with this recipe? Yes! Zucchini Cranberry Bread can be made with fresh cranberries! in fact, that is what I prefer to use. If you are in a pinch, you can use frozen cranberries – just never canned ones.

What vitamins does zucchini have?

Zucchini is full of nutrients! It is a great source of potassium and it has vitamin A, C, K, folate, fiber, and more.

So, when you pair both the zucchini with the cranberries, you end up with a yummy treat that packs a nutritional punch for the family.

(I won’t tell if you don’t tell)

Can you freeze zucchini cranberry bread?

Zucchini cranberry bread can be frozen, but we don’t recommend it. Summer squash is a very moist vegetable and the texture changes when you freeze it. You might end up with a mushy zucchini cake instead of Summer Zucchini Bread!

Honestly, this recipe is best eaten when it’s fresh – it has so much flavor that won’t last in your fridge! Even better right out of the oven when the butter melts into all of those nooks and crannies.

 

We LOVE this bread and this time of year – when we are flush in fresh zucchini and able to whip up a ton of batches.

Plan ahead with your Zucchini harvest!

If you are like me and get a bunch of zucchini FREE (watch Craigslist, Freecycle, and chat with your friends)…take a minute to shred it all up and portion it into 1.5 cup packages for your freezer. This way, you can whip up a recipe at ANY time, quick and easy!

 
 

Kids learn a lot from cooking!

This is a great recipe to make with your toddler – several steps that they can do!
You can explain how the eggs are the “glue” that holds it all together, how the baking powder and soda make it nice and tall, how the cranberries help keep you from getting sick (lots of vitamin C), etc.
They will have no qualms about eating the zucchini part once they helped make it, LOL!

Zucchini Cranberry Bread Ingredients

  • 3 Cups Flour
  • 2 Cups Sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 1/4 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 3 Eggs
  • 1 1/2 Cups Shredded Zucchini
  • 1 Cup Vegetable Oil
  • 1 tbsp Vanilla
  • 1 Cup Chopped fresh or frozen Cranberries
  • 1/2 Cup Chopped Walnuts OR another 1/2 Cup of Zucchini –

How to make Zucchini Cranberry Bread

Grease 2 9×5 bread loaf pans and set them aside.
Preheat your oven to 350.
In a large bowl, dump the first seven items and use a whisk to combine/mix them.
In another bowl, beat the eggs. Then add the zucchini, oil, and vanilla.
Add the wet mix to the dry mixture, just until blended.
(If you mix the dough TOO much, it will end up with little “tunnels” inside it and you can’t help but notice that when you are slicing it).
 
Fold in the cranberries and nuts.
Your batter is ready to pour into those prepped bread pans.
 
Bake at 350 for 50-60 minutes or, until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to a wire rack.

Variations for Zucchini Cranberry Bread

This is also a great recipe to turn into mini loaves, perfect for gift giving! I used my new Sweet Creations by Good Cook nonstick mini loaf pan to split this recipe into smaller servings.

I do want to let you know that not all nonstick pans are equal! Some DO stick, even if they were greased/floured first. As I was putting this into the oven, I cringed – I hadn’t “prepped” the pan before adding the batter!

No worries, they popped right out and the pan looked almost clean enough to just put away in the cupboard!

I was also impressed with the construction of it — its design makes the contents bake evenly and cool quickly. Add their satisfaction guarantee and you can’t lose! (They will let you return for a replacement).

tg3

Just look at how it turned out:

zucchini cranberry bread

It has a nice crusty and crunchy top that makes for the perfect pairing with the savory/sweet insides.

Other recipes you may like:

Yield: 6 - 8 servings

Dannelle's Famous Zucchini Cranberry Bread

zucchini cranberry bread

This Zucchini cranberry bread is a classic favorite that will be loved by anyone who tries it!

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 3 cups Flour
  • 2 cups Sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 1/4 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 3 eggs
  • 1 1/2 cups Shredded Zucchini
  • 1 cup Vegetable Oil
  • 1 tbsp Vanilla
  • 1 cup Chopped fresh or frozen Cranberries
  • 1/2 cup Chopped Walnuts OR another 1/2 cup of Zucchini –

Instructions

  1. Grease two 9 × 5 bread loaf pans and set them aside.
  2. Preheat your oven to 350 degrees.
  3. In a large bowl, dump the first seven items and use a whisk to combine/mix them.
  4. In another bowl, beat the eggs. Then add the zucchini, oil, and vanilla.
  5. Add the wet mix to the dry mixture, just until blended.
  6. (If you mix the dough TOO much, it will end up with little “tunnels” inside it and you can’t help but notice that when you are slicing it).
  7. Fold in the cranberries and nuts.
  8. Your batter is ready to pour into those prepped bread pans.
  9. Bake at 350 degrees for 50-60 minutes or, until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pans to a wire rack.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 701Total Fat: 35gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 70mgSodium: 581mgCarbohydrates: 91gFiber: 3gSugar: 52gProtein: 9g
Tags :

Leave a Reply

Your email address will not be published.

Skip to Recipe