Print Recipe
5 from 1 vote

Cranberry Walnut Zucchini Bread

Cranberry Walnut Zucchini Bread is a simple bread filled with shredded courgette zucchini squash, dried cranberries, and chopped walnuts. A warm, spiced bread, this recipe is great as a snack or toasted with some butter. Vegetarian bread recipe.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Bread, Vegetarian
Servings: 10 slices
Calories: 363kcal

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 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.

Notes

This would also be great with pecans instead of walnuts!
It is very important to remove the moisture from the zucchini, otherwise it will end up in your bread.

Nutrition

Calories: 363kcal | Carbohydrates: 60g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 310mg | Potassium: 240mg | Fiber: 2g | Sugar: 38g | Vitamin A: 368IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg