Cranberry Walnut Zucchini Bread is a warm, delicious bread filled with lots of mix ins. Easy to make!
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I like to grow zucchini in my garden every year, and it always produces a lot! So when I have a bumper crop, and I am pulling 10-15 pounds out of the garden in a week, this is one of the first things I make. (I also love to make Three Cheese Zucchini Parmesan!) You can find more zucchini recipes here!
I am a huge fan of mix ins in things like bread because it provides texture and bursts of flavor. This Cranberry Walnut Zucchini Bread gets a little crunch from the walnuts and some juicy, tangy spots from the dried cranberries. The zucchini is also shredded so you have a little texture running throughout the bread as well. And I just love the streaks of green from the shredded courgette zucchini running through the bread, it is so pretty! I have always made this as a loaf, but you could easily make little muffins or a flat loaf in a cake pan as well!
Cranberry Walnut Zucchini Bread make a great appetizer, just served up in wedges. It is also a great snack to have on hand and could even be toasted and buttered.
Cranberry Walnut Zucchini Bread
Ingredients
- 1 pound zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 1/2 cups granulated sugar
- 6 Tablespoons unsalted butter melted (3/4 stick)
- 2 large eggs
- 1/4 cup plain yogurt Greek or regular is fine (or sour cream)
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 375F with the rack in the middle position.
- Remove the stems from the zucchini and shred on a large hole grater. Let the zucchini strain in a sieve or place between clean towels and squeeze extra moisture out of the zucchini.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, salt, dried cranberries, and chopped walnuts.
- In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice.
- Add the egg mixture and zucchini to the flour mixture. Fold until the ingredients are just combined. You will have a very thick batter.
- Spray a bread loaf baking pan generously with nonstick spray. Scoop the batter into the pan and level out the top. If desired, add a few more cranberries and chopped walnuts to the top.
- Bake for approximately 1 hour until a toothpick inserted in the center is clean of dough and has just a few crumbs.
- When done, remove the bread from the oven and let cool in the pan for 10 minutes. Remove the bread from the pan and finish cooling on a rack for one hour.
This is such a pretty bread with all the flecks of color! I’d love to make a gluten free version-it looks so moist and delicious!
A very good go-to for when you have lots of zucchini. When following the recipe, I prefer to weigh ingredients vs. measure them by volume (e.g. grams vs cups) since it results in a more predictable outcome.
My bread was darker than that shown in the photo but I can definitely say it is among the best recipes I have tried for this bread.
So glad you liked it, Eric! You can tame the browning with some foil on top once it gets to the color you want. I have not had the issue of it being too dark, but this should help!
This quick bread recipe sounds so tasty and healthy! I can’t wait to try this cranberry walnut zucchini bread!
I am sure you will love it, Scarlet!
Hands down the best zucchini bread ever!!! I added 1/2 tbsp. molasses and made muffins. They disappeared like magic.
How wonderful! The molasses sounds amazing and so glad you loved it!
This loaf is everything! I love all the textures and flavors – cannot wait to make this again!
A delicious way to use up all that zucchini!! This bread is fabulous!
Absolutely fabulous. I love Zucchini bread, and this really amped it up to make it cranberry walnut!
A great way to use some of the zucchini that’s so abundant right now. Thanks for this beautiufl recipe!
I made with sour cream. Loved it. Thanks so much.
Made today. Added a crumb topping of brown sugar, flour and butter. Baked for 60 min and tented at half. Cooling now. Great recipe.
I was looking for a different kind of zucchini recipe to make some zuke bread. HOLY SMOKES! This is, hands down, my new favorite! Made it yesterday. Smells like a holiday while it’s baking. It’s as beautiful inside as it is tasty. Couldn’t wait, so we cut it while still warm. Today we’ve been eating it for breakfast. LOL! The intention was to make it, cut in half, and freeze one portion. Not going to happen! Since I have so much zucchini to use up, I’ll definitely be making more so I can freeze and we’ll have this tasty treat to enjoy in the winter.
Ruth that is such a sweet compliment! I am so happy that you love this recipe! Thank you so much for coming back and letting me know!