Zucchini Cranberry Bread Recipe


Here is a very pretty and delicious Zucchini Cranberry Bread to make now and then freeze for later use.  During the holidays, you will be very thankful to have a few of these loaves in your freezer to give as gifts and to serve your guests.  This is also a great recipe to use those large zucchini that seem to grow overnight!

This delicious and festive Zucchini Cranberry Bread recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Zucchini Cranberry Bread


Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

Check out more great Bread Recipes for your bread making.


Zucchini Cranberry Bread Recipe:
Prep Time
20 mins
Cook Time
1 hr
Course: Bread
Cuisine: American
Keyword: Zucchini Cranberry Bread Recipe
Servings: 2 loaves
  • 3 cups flour, all-purpose
  • 2 cups sugar, granulated
  • 2 1/2 teaspoons cinnamon (good-quality)
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg, freshly-ground
  • 3 eggs
  • 2 cups zucchini squash, unpeeled, shredded
  • 1 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 cup cranberries (fresh or frozen), chopped
  • 1/2 cup pecans, chopped
  1. Preheat oven to 350 degrees F.  Lightly grease and flour two 9x5-inch loaf pans.

  2. In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda, baking powder, and nutmeg; set aside.

  3. In another bowl, beat the eggs; add the shredded zucchini, vegetable oil, and vanilla extract; mix well.  Add egg mixture to the flour mixture and gently stir until all the flour has been mixed in.  Gently fold in the cranberries and pecans.

  4. NOTE: Bake all quick breads as soon as the ingredients are assembled.  Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

  5. Pour batter into prepared loaf pans and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.

  6. Remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.

  7. Freezing Baked Loaves:  When I freeze loaves of bread, I wrap the well-cooled loaves in plastic wrap, then with aluminum foil, and place them into freezer bags.

  8. Makes 2 loaves.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site ,that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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