Zucchini Bread with Dried Cranberries

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Zucchini Bread with Dried Cranberries

This zucchini bread recipe blends wholesome ingredients like whole wheat flour, applesauce, and grated zucchini with warming spices for a healthier spin on a classic treat. Dried cranberries add a touch of tart sweetness, while a cinnamon-sugar topping offers a deliciously crisp finish. It’s the kind of loaf that’s perfect for sharing—moist, flavorful, and just fancy enough to make any morning feel special.

Course Breads, Breakfast, Dessert

Cuisine American

Keyword bread, cranberries, zucchini

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 204kcal

Author Laura

Equipment

Ingredients

Nonstick baking spray
1 ¾ cups shredded zucchini
¾ cup light brown sugar packed
2 Tbsp granulated sugar
⅓ cup canola oil
⅓ cup applesauce
2 tsp vanilla extract
2 large eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
Fresh ground nutmeg-I didn’t measure just a bit
⅛ tsp ground cloves
¾ tsp salt
1/2-3/4 cup dried cranberries
Cinnamon/Sugar to sprinkle on top

Instructions

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, applesauce, vanilla, and eggs.
Into a small bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour
mixture to egg mixture, and stir to combine well. Stir in grated zucchini and dried cranberries.
Pour batter into prepared pan, spreading evenly. Sprinkle with cinnamon/sugar mixture-if you wish. Bake until a toothpick inserted in center of loaf comes out clean, about 40-45 minutes. Cool in pan 10 minutes; invert onto a wire rack, then re-invert, top side up. Cool completely before slicing.

Nutrition