Zucchini Bread with Dried Cranberries
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Looking for a fresh way to use up summer zucchini? I’ve got you covered with another tried-and-true recipe that you’re going to love—zucchini bread with dried cranberries! This one’s a cozy, slightly healthier twist on a classic, adapted from Maria over at Two Peas and Their Pod. She took a favorite family recipe and gave it a makeover by swapping in whole wheat flour, applesauce, and of course, those tangy little bursts of dried cranberries.
The result? A soft, sweet, and perfectly spiced loaf that feels like a hug in every bite. It’s full of warm flavors from cinnamon, nutmeg, and cloves, and the cranberries add just the right amount of tartness to balance the sweetness. If you’re feeling fancy, sprinkle the top with a little cinnamon sugar before baking—it creates a light, crackly crust that’s hard to resist.
Honestly, this zucchini bread didn’t last long around here. I had a slice (okay, maybe two) fresh from the oven, and it was absolute perfection. Thanks, Maria, for sharing such a delicious recipe—it’s definitely one we’ll be making on repeat!
Ingredients for Zucchini Bread with Dried Cranberries
- NONSTICK BAKING SPRAY
- ZUCCHINI
- LIGHT-BROWN SUGAR
- SUGAR
- CANOLA OIL
- APPLESAUCE
- VANILLA EXTRACT
- EGGS
- FLOUR
- WHOLE WHEAT FLOUR
- BAKING POWDER
- BAKING SODA
- GROUND CINNAMON
- FRESH GROUND NUTMEG
- GROUND CLOVES
- SALT
- DRIED CRANBERRIES
- CINNAMON/SUGAR
Instructions for Zucchini Bread with Dried Cranberries
Preheat & Prep – Preheat your oven to 350 degrees F. Lightly coat a 9×5×3-inch loaf pan with cooking spray and set it aside.
Grate the Zucchini – Using the large holes of a box grater, grate fresh zucchini until you have about 1¾ cups. Set it aside—no need to squeeze out the moisture; it helps keep the bread tender.
Mix the Wet Ingredients – In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, applesauce, vanilla extract, and eggs until smooth and well combined.
Combine the Dry Ingredients – In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps evenly distribute the spices and leavening agents.
Make the Batter – Add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated zucchini and dried cranberries, mixing gently to distribute them throughout the batter.
Bake the Bread – Pour the batter into your prepared loaf pan and spread it evenly. If you’d like a little extra sweetness and crunch, sprinkle the top with a cinnamon-sugar mixture. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Slice – Let the bread cool in the pan for 10 minutes. Then carefully invert it onto a wire rack, flip it right-side up, and allow it to cool completely before slicing.
Frequently Asked Questions
Do I need to peel the zucchini before grating it?
Nope! The skin is thin and tender, and it blends right into the batter. Plus, it adds a lovely speckled look to the finished loaf.
Should I squeeze out the moisture from the grated zucchini?
Not for this recipe. The natural moisture helps keep the bread soft and tender. Just grate and go!
Can I use all-purpose flour instead of whole wheat?
Yes! You can use all-purpose flour for a lighter texture, or do a half-and-half blend. Whole wheat adds a bit of nuttiness and extra fiber.
What can I substitute for applesauce?
You can use mashed banana, Greek plain yogurt, or sour cream in place of applesauce. Each adds moisture and a slightly different flavor profile.
Can I leave out the dried cranberries or swap them?
Definitely, you can omit them or substitute them with raisins, chopped dates, or even chocolate chips for a sweeter twist.
Can I make this recipe into muffins?
Yes! Divide the batter into a greased muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
How should I store the zucchini bread?
Once cooled, wrap it tightly and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I double the recipe?
Absolutely! Just use two loaf pans and rotate them halfway through baking for even results.
FOR MORE RECIPES LIKE THIS, TRY:
- Blueberry Zucchini Bread
- Banana Zucchini Bread
- Lemon Poppyseed Zucchini Bread
- Cake Mix Zucchini Bread
Zucchini Bread with Dried Cranberries
Real Mom Kitchen
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.
