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.
Zucchini Bread with Dried Cranberries
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 30 mins
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SERVING24 People
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VIEWS42
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
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Carbohydrate26 g
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Cholesterol23 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium143 mg
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Sugar13 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. (5 minutes)
02
StepIn 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
StepIn a separate large bowl, beat together applesauce, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. (3 minutes)
04
StepGently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (3 minutes)
05
StepFold in the shredded zucchini, dried cranberries, walnuts, and shredded carrots until evenly distributed. (2 minutes)
06
StepDivide the batter evenly between the two prepared loaf pans. (2 minutes)
07
StepBake in the preheated oven for approximately 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
08
StepLet the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Angelita Kihn
Feb 23, 2025The bread was a little too moist for my liking. I think I'll squeeze out more moisture from the zucchini next time.
Rita Quitzon
Feb 14, 2025I added a cream cheese glaze and it was amazing! Definitely recommend.
Ryley Mitchell
Feb 7, 2025I made this bread and it was a huge hit with my family! Thank you for sharing!
Verner Bosco
Jan 26, 2025I substituted pecans for walnuts and it turned out great!
Salvatore Funk
Nov 30, 2024This recipe is fantastic! The cranberries add such a nice tartness.