Best 4 Cranberry Zucchini Bread Recipes
Are you looking for a delightful and wholesome treat to brighten your day? Cranberry zucchini bread is an irresistible combination of tart cranberries and moist zucchini, harmoniously blended into a delectable quick bread. Whether you're a seasoned baker or just starting out, this versatile recipe promises a taste sensation that will leave you craving for more. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a masterpiece that is both delicious and visually appealing.
Let's cook with our recipes!
CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE CRANBERRY ZUCCHINI BREAD
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Provided by Diane M.
Categories Sweet Breads
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
- 2. In a separate bowl, combine the dry ingredients.
- 3. Add the dry ingredients to the wet ingredients in large bowl.
- 4. Fold in nuts, cranberries, and coconut if desired.
- 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
- 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.
CITRUS CRANBERRY ZUCCHINI BREAD
A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!
Provided by JANAI
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g
ZUCCHINI CRANBERRY BREAD
Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. I make quick breads to give at Christmas, and lots of people ask for this one. -Carol Lee, Ripon, Wisconsin.
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Choose fresh, firm zucchini: The zucchini should be deep green in color and free of blemishes. If the zucchini is too soft or has brown spots, it will not yield the best flavor or texture in your bread.
- Grate the zucchini finely: This will help to evenly distribute the zucchini throughout the batter and prevent large chunks of zucchini from overpowering the other ingredients.
- Use good quality cranberries: Fresh or frozen cranberries can be used in this recipe. If using frozen cranberries, be sure to thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix the ingredients just until they are combined.
- Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 60-70 minutes. An underbaked loaf of bread will be mushy and dense, while an overbaked loaf will be dry and crumbly.
Conclusion:
Cranberry zucchini bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be tailored to your own preferences. For a sweeter bread, add more sugar or honey. For a more tart bread, add more cranberries. You can also add other ingredients such as nuts, chocolate chips, or dried fruit to create your own unique variation of this classic recipe.
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