Zucchini Bread with Dried Cranberries

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I have some good news to share; our blog now has its own domain name! We are a .COM! If you type in our old link you will be automatically directed to our blog, but to be safe please update your RSS feeds, bookmarks, links, etc. to: https://www.twopeasandtheirpod.com.

I also added a printer friendly button below each post. Printing our recipes is a lot easier and much better for the environment now! Thanks to all of our followers! You are the best!

It is zucchini season! We didn’t plant any this year, but luckily friends and neighbors are sharing the wealth. I am glad because I love baking with zucchini. Last week I made a loaf of zucchini bread. I played around with my old recipe-this time I used whole wheat flour, applesauce, and added in dried cranberries. I also sprinkled cinnamon sugar on the loaf before going into the oven.

I loved the finished product. The bread was very moist and the dried cranberries added a nice sweetness. The cinnamon sugar crust gave the bread a nice texture too. If you don’t know what to do with your zucchini, give this bread a try. It is excellent!

I am out of zucchini now, so if anyone wants to share, let me know:)

Zucchini Bread with Dried Cranberries

1 loaf


  • Nonstick cooking spray
  • 1 3/4 cups shredded zucchini
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 1/3 cup canola oil
  • 1/3 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • Fresh ground nutmeg-I didn’t measure just a bit
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2-3/4 cup dried cranberries
  • Cinnamon/Sugar to sprinkle on top


  1. 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. 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. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love the changes with the blog- domain and the printer friendly addition!
    This bread sounds great with the dried cranberries and sugar topping! I will have to try this, ive not added cranberries to my zucchini bread before!

  2. Yum! I was just given a zucchini bread recipe that I was told is "like crack". Hmmmmm…think I'm going to have to try that one soon. Yours looks mighty delicious too!

  3. I have a big zucchini on the counter just waiting for a great recipe! I like the new printer button. I may have to grab it too!

  4. I love the printer friendly feature! There are lots of your recipes that I want to print. 🙂 This zucchini bread sounds great. I absolutely love dried cranberries.

  5. Congratulations on your very own dot com! I like the printer friendly feature, too… very nice! The zucchini bread with dried cranberries sounds absolutely amazing. Fingers crossed for zucchini from our CSA this week so I have a good excuse to try it!

  6. congrats on the domain name! That is really exciting. I have been thinking about doing it for a while now but am not real good with website design!

    This recipe sounds super yummy. I love the addition of cranberries! I think I'd much prefer this to the chocolate chip version!

  7. Congrats on the .com Maria…woohoo great news!! Great on the print option as well. I added that a few days ago too. Love this loaf. It's a brilliant was to use zucchini…WOW!! Lovely!!

  8. Mmm, I like how you can see tiny little threads of zucchini throughout. Congrats on your zucchini bounty.

    This looks fantastic!

  9. Congrats on your own dot com – so exciting! I've never made zucchini bread but I really want to give it a shot this summer. Yours looks delicious!

  10. Congrats!! Ok how on earth did you get the print thing to work??? I've been trying to figure it out for forever and all the code I try never works!

  11. Sounds great and looks delicious. I still have some zucchini and I'm hoping to get my hands on some more so I can freeze it for breads at Christmas time. I love having it during the winter.

  12. Love the print friendly add!! How in the world did you do that?? Love dried cranberries in the bread. Delicious!! Oh and congrats on the .com!!! WAHOO!

  13. This is a lovely bread especially with the dried cranberries added, really lovely colour I could just eat a slice now.

  14. Congrats on the domain name- don't you feel so much cooler now? I know I did! lol. We have that same print feature- love it. Oh, and the bread sounds scrumptious!

  15. Congratulations on the changes to your blog. Love that recipe for the zucchini bread – looks like it would be great for breakfast and/or dessert 🙂

  16. I am always on the lookout for a great zucchini recipe. I like that you made it a little healthier. I love Craisins, so I can't wait to try it!

  17. This sounds so lovely! I love the addition of cranberries and the cinnamon crunch topping. Definitely saving this to try next time!

  18. How exciting! Congrats on the domain!!! And that bread is a great post to celebrate on! Loving the dried cranberries in this bread!

  19. I love that you use 1/2 oil and 1/2 applesauce here. I usually do that with this type of bread because the thought of eating all that oil kind of turns me off.

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