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Zucchini Bread with Dried Cranberries

Recipe from Two Peas and Their Pod

The perfect way to use up the summer zucchini. This quick bread is a family favorite.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Bread
Cuisine: American
Keyword: zucchini bread
Servings: 12
Calories: 204kcal

Ingredients

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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 reinvert, top side up. Cool completely before slicing.

Nutrition

Calories: 204kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 138mg | Fiber: 2g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg