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Cranberry Zucchini Bread

Deliciously Healthy Cranberry Zucchini Bread Recipe to Love

This Healthy Cranberry Zucchini Bread offers a delicious way to enjoy nutritious ingredients in a quick bread format.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Base
  • 2 cups white whole wheat flour substitute with 1 cup whole wheat flour and ½ cup all-purpose flour for a different texture
  • 1 teaspoon cinnamon feel free to increase for a spicier profile
  • 1 teaspoon baking soda acts as a leavening agent
  • 1 teaspoon baking powder for additional leavening
  • ½ teaspoon kosher salt can substitute with less table salt
For the Fruity Components
  • 1 cup dried cranberries switch with raisins or other dried fruits for variety
  • 1 ½ cups zucchini do not peel to retain vitamins
For the Sweetness
  • ¾ cup brown sugar can be reduced to ⅓ cup for less sweetness
  • ½ cup buttermilk regular milk or a dairy-free alternative can be used as substitutes
For the Richness
  • ⅓ cup canola oil can replace with melted coconut oil or applesauce for a lighter option
  • 2 large eggs flax eggs can be used as a vegan alternative
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Loaf Pan
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Cranberry Zucchini Bread
  1. Preheat your oven to 350°F (175°C). Coat a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of white whole wheat flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Add 1 cup of dried cranberries and toss to coat.
  3. In a separate bowl, combine 1 ½ cups of shredded zucchini, ¾ cup of brown sugar, ½ cup of buttermilk, ⅓ cup of canola oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until well blended.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold the batter until no dry flour remains.
  5. Spoon the batter into the prepared loaf pan and smooth the top gently.
  6. Bake for 50-55 minutes, checking doneness with a toothpick. It should come out clean or with a few moist crumbs.
  7. Remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

To keep your bread fresh, store it in an airtight container at room temperature for up to 2 days. It can be refrigerated for up to 1 week but may lose tenderness.

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