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.
- 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
- 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.
12 thoughts on “Cranberry Walnut Zucchini Bread”
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.